Springtime for Wilson’s

With the sun making a more regular appearance, we're thrilled to be heading into spring – and all the excitement (and relief) it brings. Everything just feels a little better with a dose of sunshine and some welcome warmth!

For us at Wilson’s, it’s an enjoyable time of the year – the kitchen gets new produce to play with, and the FOH team get to shake up the wine list

Henry and the crew have been making the most of Yorkshire rhubarb for a few weeks now, but this week we’re adding asparagus (Italian for now – English soon!), as well as new season courgettes.  Wild garlic and green beans aren’t far behind.We’re leaning into the lighter side of the season too – you’ll see more salads on the menu, like our duck salad with bitter chicory leaves and some more hearty salads for lunch time…more on which to follow!

New dishes call for new wines, and we’ve made a few exciting tweaks to the list over the past couple of weeks.

White wine wise a crisp, citrusy Muscadet is always a winner with seafood, while further down the white list there’s a white Rioja, fermented in oak barrels for a little extra weight and texture – perfect with richer fish dishes

Obviously, it’s pink wine season.  We’ve got a classic Provençal rosé that ticks all the boxes – red berries, a pinch of white pepper etc etc – more excitingly we’ve added a darker rosé from northern Spain that’s crunchy, rich, and very much a team favourite.  It’s made with a grape called Caiño Longo – which none of us had ever heard of - and comes from Ribeiro, one of the most interesting wine producing regions in Spain and one which is often overlooked

On the red side, we’ve got a couple of chilled options: a light, easy-drinking Pinot Noir & Gamay blend from Burgundy, and a more intense 100% Gamay from 95-year-old vines, grown just south of Beaujolais.  Think black cherry juice with a little wild edge – it’s a cracker and well worth a try if you’re curious!