Valentine’s Day canapés with GBC

This month, we have paired with Great British Chefs to create a stunning selection of Valentine’s Day inspired canapés, perfect for enjoying with your loved one and, of course, a glass of Nyetimber.

Nathan Outlaw of Outlaw’s at The Capital and Robin Gill of The Dairy Clapham have prepared three stunning recipes that balance beautifully with Nyetimber Classic Cuvee, Rosé Multi-Vintage and Blanc de Blancs.

Nathan Outlaw – Crispy focaccia oysters with oyster mayonnaise

“Nathan Outlaw‘s easy seafood canapé recipe might be simple to prepare but the results are perfect for a special occasion, especially when paired with Nyetimber’s Classic Cuvee 2010 English sparkling wine. Known for his love of fish and seafood, Nathan lets the oyster really shine with an oyster mayonnaise to accompany the fried oysters, with the focaccia breadcrumbs adding luxurious crunch. Serve on a plate with a bowl of mayonnaise for dipping, or alternatively serve them in their clean shells with a dollop of mayonnaise for extra wow factor.”

Robin Gill – Smoked salmon, nori & mooli canapés

“An artistic take on classic smoked salmon, caviar and crème fraiche blinis, Robin Gill’s bite-sized canapé sits between two thinly sliced rounds of delicate mooli radish. All the elements can be prepared in advance to be quickly assembled just before your guests arrive, and it pairs wonderfully with Nyetimber’s Rosé Multi-Vintage English sparkling wine.”

Nathan Outlaw – Fennel crackers, crab, dill, and citrus mayonnaise

“This combination of lemon mayonnaise and sweet, delicate crab meat goes perfectly with Nathan Outlaw‘s wafer-thin fennel crackers, which look beautifully refined when served amongst sea shells. The delicate taste pairs beautifully with Nyetimber English sparkling wine, particularly their Blanc de Blancs 2007, which balances lively notes of citrus with subtle minerality.”

For more recipe ideas from Britain’s most prestigious chefs, and for the chance to win a mixed case of Nyetimber sparkling wine (competition closes February 21^st) visit: http://www.greatbritishchefs.com