Autumn Menu Favourites at The Vines

As the autumn months set in, our talented chefs at The Vines have been hard at work crafting a menu that embodies the richness of the season. From the finest local ingredients to refined cooking techniques, each dish is a testament to our 3 AA Rosette award-winning standards. We asked our chefs to share their personal favourites from the new autumn menu – dishes that they are most passionate about creating, and that showcase their culinary artistry. Here’s what they had to say:

Senior Sous Chef Cyril Gabriel – Pan roasted halibut with Bouillabaisse Sauce

As a chef from Limoges, I bring a bit of my French heritage to the plate, and the Halibut with Bouillabaisse Sauce is the perfect way to do it. We source our halibut from the cold waters of the North Sea – firm and full of flavour. I pan-roast it in creamy butter until it’s beautifully golden and serve it with Welsh mussels, clams, and sea beet that we forage from the North Wales coast. On the side, you can enjoy pomme dauphine – a crispy, golden combination of mashed potatoes and choux pastry. But it’s the bouillabaisse sauce, a Marseille classic, that ties everything together. Rich, fragrant, and full of character. This dish is French cooking at its best.”

Head Chef Harri Williams – Pan fried lamb loin

I’m a proud Welshman, so for me, it has to be the Welsh Lamb Loin. We get our lamb from farms around Ruthin and Denbigh, where the grass is as rich as it gets. It’s pan-roasted to perfection, but what really makes it special is the braised shoulder tartlet – a slow-cooked ragout that’s packed with flavour and topped with puffed wild rice for that extra crunch. We also serve king oyster mushrooms and poached salsify on the plate, bringing a real earthy balance. Add a punchy watercress purée and a fermented mushroom jus, and you’ve got a dish that’s as bold as it is refined.

 Sous Chef Harry – Duck and Foie Gras Raviolo

For me, the Duck and Foie Gras Raviolo is where comfort meets indulgence. The raviolo itself is filled with luxurious foie gras and duck that just melts in your mouth. Then, we serve it in a fragrant duck broth that infuses everything together. Enoki mushrooms add a delicate texture, spring onions give a crisp bite, and then you taste the pickled walnuts – sharp, tangy, and the perfect contrast to the rich flavours. It’s a dish full of surprises, with every bite offering something new, and the chervil gives it a fresh, herbal lift at the end.

Executive Chef Graham Tinsley MBE – Scallop with Dashi and Kohlrabi

One of the most exciting dishes for me is the Scallop with Dashi and Kohlrabi. We start with a perfectly pan-seared scallop from the West Coast – golden on the outside, tender on the inside. It’s served with a kohlrabi fondant and a preserved tiger lemon for a bit of zing. What makes this dish stand out is the dashi gel – a twist on the traditional Japanese broth that adds a real savory umami contrast. Finished with a buttermilk sauce infused with seaweed oil, this dish is all about balance: sophisticated, subtle, but packed with flavour. And when we pour the sauce tableside, it adds a bit of theatre to the whole experience.