What better way to kick a bank holiday weekend off than with an indulgent evening of Michelin starred cooking and plenty of fine wine. But of course that’s what you get when you let chef Roger Jones spoil you with his fabulous cooking at the Harrow.

Incredibly, Roger had his usual spring in his step and looked as fresh as a daisy – and that’s after coming off a long week of judging at the Decanter World Wine Awards packed with early mornings and late nights. Very impressive stamina indeed.

Also, a big thank you to Sue Jones for her expert front of house and wine service. We will be back soon. 🍷🇬🇧

Hattingley Valley Blanc de Blancs 2011 En Magnum, English Sparkling Wine, 12 Abv.

Super creamy and fine with mature brioche notes and the most tantalising saline lemony edge. So much depth, vibrant white citrus acidity and defined chalky complexity. Very impressive.

(Wine Safari Score: 92/100 Greg Sherwood MW)

Alpha Xinomavro Rose 2016, Macedonia, Greece, 13 Abv.

Lush and complex, this delicious rose shows earthy strawberry, savoury red cherry and chalky crushed gravel nuances. Full flavoured, dry, classy and very characterful, this Rose manages to tick all the boxes and leave you salivating for another glass.

(Wine Safari Score: 91/100 Greg Sherwood MW)

Torbay Crab Macaroon

Hogan Chenin Blanc 2015, Swartland, 14 Abv.

Delicious mouth watering saline, white peach expression of Chenin Blanc with crushed gravel and wet slate minerality. Lovely full palate with crunchy peach, lemon grass, dried herbs and chalk nuances. A really classy expression. So drinkable already but will benefit from another few more years of ageing.

(Wine Safari Score: 93+/100 Greg Sherwood MW)

Seared Yellow Fin Tuna, Wasabi and Cucumber Sorbet, and Wasabi Pearls

Rioja Alta Vina Alberdi Rioja Reserva 2011, DOCa Rioja, 13.5 Abv.

A super sleek graphite and vanilla pod laden mouthful of deliciousness! Lovely subtle hints of sous bois, wild strawberry, dried fennel seeds and pithy cherry spice. Texturally very fine but also a wonderfully restrained, well proportioned palate that never puts a foot out of place.

(Wine Safari Score: 92/100 Greg Sherwood MW)

Langoustine and Shrimp Ravioli, Langoustine Soup

Champagne Krug Vintage Brut 1996, 12 Abv.

Broad, expressive and complex with intense saline briney lemon citrus, honied brioche, lemon grass, lemon herbs and dried honey mead notes. Palate is super energetic, evolved but beautifully fresh, layered and beguiling. Going strong after all these years.

(Wine Safari Score: 96/100 Greg Sherwood MW)

Boiled Egg and Soldier Pre-Dessert

Andrew Quady Deviation Dessert Wine, Madera, California, 15 Abv.

Fantastic alternative dessert wine with Rose Geranium and Damiana extract. The nose is bursting with yellow stem ginger, lemon pastille, vermouth botanical herbal notes and orange rind macerated in cognac. So complex and intense, but supremely fresh and clean on the palate, saline and slightly medicinal in an attractive way. Of course it’s all down to the botanical infusions. Absolutely delicious and an amazing match with dessert.

(Wine Safari Score: 93/100 Greg Sherwood MW)

Cherry Soufflé Dessert

The Harrow at Little Bedwyn, High Street, Little Bedwyn, Marlborough, SN8 3JP, England. Tel: 01672 870871