Can We Tempt You With Dessert?

Or is it pudding?

Did you already check out the desserts before ordering mains, or do you wait for a surprise at the end?

Maybe you’re the one who says you don’t fancy dessert and then asks for a spoon to steal bites from everyone else?

Or perhaps you prefer a liquid dessert and just get stuck into the sweet wines… in which case, we salute you!

Whatever your strategy, there's no denying the importance of those final few bites (or sips).  A great dessert leaves a lasting impression, it rounds off the meal, sparks conversation, and more often than not, is something to be shared.

At Wilson’s, when it comes to dessert, nostalgia is king!

Maybe it’s the flavours of childhood from the Sunday dinner table; crumble and ice cream, or rhubarb and custard.

Perhaps it’s the trashy frozen supermarket classics; Viennetta and Arctic Roll, we’re looking at you!

Or it’s those rich, indulgent chocolate puddings you only ever order in restaurants, because let’s face it, no one makes chocolate tart at home!

Desserts should transport you, but they should also be fun. A playful, light-hearted end to the meal not to be taken too seriously.

We’ve had a lot of fun with desserts over the past year.  Classic combinations like strawberries & cream or rhubarb & custard have featured more than once, and we’ve even had Henry’s take on a Rolo: chocolate, toffee, and biscuit.

This week, it’s a chocolate cremeux with poached pear, crumble, and ginger cream - rich, sharp, spiced, and playful.  It pairs very nicely with a glass of Pedro Ximénez sweet sherry. Salud!