Out & About Summer 2021

Out&About food & drink

Clockwise from above, miso aubergine; head chef Tom Scade, the pavilion dome; peppered burrata with peaches; gem hearts with the Vine- yard house dressing; barbecued giant prawns with lemon mayo; barbecued asparagus

have to admit we were struggling here, a chocolate mousse cake with cherries, layer of light deliciousness with a tart cherry sauce and a conconutty tang. And of course being at The Vineyard, the wine list is superb – we chose a Viña Echeverría Viognier from Chile at £28 – a lovely peachy wine with hints of jasmine and both creamy and fruity. For a food writer starved of evenings out for some time, this really was heaven. The concept is a winner and with the attentive Vineyard staff and their ethos, it’s a real treat that won’t break the bank. It’s special, but attainable. We had a quick chat afterwards with head chef Tom Scade who has been at the helm at The Vineyard for two years.

in Chieveley as head chef. Scade returned to the Ritz as sous chef in 2016, the year the hotel gained its first Michelin star. Said Scade: “We are so pleased with Outside – it has brought a different type of client through our doors. “It’s more relaxed and it also meant during restrictions our regulars could come here for a taste of The Vineyard.” A perfect solution it has been, and continues to be. We all know the industry has had to think on its feet to react to the pandemic and The Vineyard has got it just right. Whether you know The Vineyard or not, I’d advise to get yourself Outside. The Vineyard, Stockcross, Newbury, RG20 8JU www.the-vineyard.co.uk 01635 528770

‘For a food writer starved of evenings out for some time, this really was heaven’

Scade, 35, came from the Ritz hotel where he was sous chef to John Williams. He initially trained under Williams before running the Mariners Rock in Cornwall as chef/general manager. He was also head chef at Martin Blunos’ restaurant in Bath, and then opened the Crab and Boar

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O&A SUMMER 2021