The festive season is upon us with all its culinary delights

This month’s Hospitality Hotspot takes us to Hotel du Vin as it launches a new autumnal and Christmas menu.

The recently unveiled menu at Hotel du Vin is a culinary revelation, pushing the boundaries of flavour and innovation. From the first glance, it’s evident that the chefs have poured their creativity into crafting a lineup that is as visually stunning as it is palate-pleasing.

The starters alone are a tantalising introduction to the dishes that await. The cauliflower and thyme soup was a standout. Soup, as a rule, is very underrated but this soup was delightful. Each mouthful was a journey through layers of flavour.

Moving on to the main courses, the menu showcases a harmonious blend of classic favourites and daring new dishes. The pan seared cod and winter ratatouille was a revelation, presenting a modern twist on a traditional favourite. The balance of flavours and the quality of ingredients spoke volumes about the kitchen’s dedication to delivering a top-tier dining experience.

Desserts, often the grand finale of any meal, again did not disappoint. The burnt basque cheesecake was a sweet symphony that provided the perfect conclusion to an exceptional dining experience. The presentation was as good as the taste, offering a delightful finale to the culinary journey.

Not only does the new menu demonstrate the chefs’ prowess in the kitchen, but it also reflects an understanding of current food trends and a commitment to using fresh, high-quality ingredients.

The staff’s knowledge and enthusiasm for the new offerings further enhanced the overall dining experience.

https://www.hotelduvin.com/locations/brighton/bistro/