The team at Hotel du Vin held a sophisticated little soiree to show off their new summer menu.

General manager Tony Elvin invited some special guests to try some canapés from the new menu with matching wines.

The new summer menu features dishes such as ​​scallops ceviche, kimousin beef carpaccio with with boudin blanc Scotch egg and roasted smoked garlic and roasted tiger prawns in chilli butter.

One of the main highlights is the​ braised Herdwick lamb breast, a dish packed with flavour served with peas, carrots and mint chutney​.​