For those who know the tradition of the Beaujolais Nouveau release, the fashion for the Beaujolais breakfast has waned in recent years. Tillingham Wines, near Rye, now harvest their own Gamay grapes and — using the Beaujolais technique of carbonic maceration — produce the English equivalent of this French icon.
To celebrate the Tillingham Gamay 2026 vintage, bottled and launched this November, Rye Bistro is partnering with Tillingham Wines on a dinner built to pair with this fresh, fruity wine.
The evening
Dinner is served in our new private dining room above the bistro, with space limited to twenty guests. £65 per person, including a glass of Tillingham Gamay 2026 with each course — or a bottle between two.
The menu
Starter
Forest mushrooms flambéed in cognac, served on toast with a beurre rouge sauce.
Main
Loin of smoked haddock with buttered savoy cabbage, Dijon cream sauce and crushed minted new potatoes.
Intermission
Berry sorbet made with Champagne.
Dessert
A selection of cheese — young Comté, Brie, Camembert, Saint-Nectaire and Tomme de Savoie — to let the fruit of the wine shine.
Wine
A glass of Tillingham Gamay 2026 with each course, or a bottle between two.
The menu is set and pre-ordered. If you would like a change, we are happy to discuss it.