Mother’s Day falls on 14 March this year and when paired with recent updates, it is certain to be a month with much to celebrate.
Discover some of our favourite cuvees with which to celebrate and order now to enjoy next weekday delivery on all orders over £70*. And whilst a gift of Nyetimber is guaranteed to be gratefully received, we are delighted to share some other experiences which offer you, and those truly special to you, the opportunity to enjoy our fine sparkling wines in a different context.
Ideal for the aspiring Michelin chef, Banquist offers fine-dining experiences straight to your home, taught by some of the world’s best chefs. This Mother’s Day they offer a beautiful menu, paired with our fantastic Classic Cuvee, using the finest local, seasonal produce and guided by Simon Hulstone – Roux Scholar, National Chef of the Year and Head Chef of the Michelin-starred The Elephant, Torquay. His artistic, seasonal menu features Orkney scallops and duck breast with Madeira honey sauce, perfectly paired with our fine English Sparkling Wine.
All deliveries made on 12th March. The food will be perfect to cook all weekend.
For those who prefer leaving the preparations to the professionals, discover Alexander Hotels, a collection of country house hotels in the home counties including Alexander House, a Jacobean retreat in our own home county of West Sussex. They are offering quintessentially British afternoon tea for secure collection from any of their five hotels to savour at home, accompanied by award-winning Classic Cuvee. Inside their signature boxes, you’ll find delicately light sandwiches, freshly made scones with sumptuous clotted cream, lemon curd & other preserves as well as a spring-inspired selection of delights including their Lemon, Jasmin & Yuzu tart.
Without exception, the wines made at Nyetimber are wines of elegance, delicacy and subtle flavours over richness, power or density.
For the ultimate seasonal indulgence, enjoy Nyetimber wines with perfectly paired dishes that complement their refined notes.
Best paired with duck, guinea fowl, salmon or langoustines.
Best paired with scallops, oysters or dover sole.
To begin the celebrations; best paired with smoked salmon, oysters, shellfish or canapes.
For the main course; best paired with roast turkey, duck, lamb or guinea fowl.
A sweet finish; best paired with foie gras, mince pies or pavlova.
For seafood lovers; best paired with white crab meat, lobster or white fish dishes.
Best paired with monkfish, lobster, chicken or turbot.