Hal Wilson returns to Fin Boys for an evening exploring English wine.

Still think it’s all about sparkling? Not quite. This dinner is a chance to look a little deeper, with a line-up of wines selected and introduced by Hal, showcasing just how far things have come.

The menu leans into the season and the setting – chalk stream trout with grilled peas and garlic buds, English asparagus in lobster butter, seaweed risotto with Cornish crab, and BBQ monkfish with pinot noir butter, finishing with new season strawberries and hay burnt cream.

View the menu here.