April Newsletter

Early autumn, and specifically April (thanks to the alignment of the full moon and vernal equinox which see Easter celebrated this month), hold plenty of excitement and, justifiably, we are hopping with glee!

Apart from the obvious chocolate-covered, long weekend happiness in our immediate future, our beloved Elgin Cool Wine Festival is back in full swing over the weekend of 30 April and 1 May. We’re also just weeks away from one of our favourite days of the entire year, Chardonnay Day on 26 May (Hey Siri, save the date!). And, to calibrate our palates accordingly, Chef Stacey has perfected the recipe for homemade pizza and created a Chardonnay pairing that’ll send your tastebuds into orbit!

It takes a little extra time and a smidge of planning, but making your own dough really takes homemade pizza from simple to superb. It’s really easy, plus it’s loads of fun when you get your kids involved, or as a date night activity!

Let’s get to the toppings, because this is where the magic truly happens. Chef Stacey’s recipe guides you through layering chicken with deliciously autumnal aromatics and making your own basil pesto, which you’ll smother with a mix of asiago and mozzarella cheese. After a bake in the oven, you’ll be tucking into slice after slice of crunchy golden base, topped with piping hot spiced chicken and creamy melted cheese, zingy pesto and peppery rocket. Add a few languid, well chilled sips of our complex Estate Chardonnay between every moreish bite, and thank us later!