A perfect match for The Hutch

Wine importer Hix & Buck, has identified its Cuvée des Helviens as an ideal accompaniment to a Leek and Cheddar tart served on a bed of red cabbage ragout recipe from The Hutch, a new vegetarian restaurant that has just opened in Canterbury.

The Cuvée des Helviens 2007, a Vin de Pays des Coteaux de l'Ardèche Mas d'Intras is a blend of 50% Syrah and 50% Grenache grape varieties.

This full-bodied dark red wine is described by Chix Chandaria, Hix & Buck’s commercial director as, “Well structured, with dark berry fruits and a hint of spice and liquorice.”

Made by the small Mas d’Intras family-owned vineyard employing organic principles, it is also suitable for vegetarians and vegans.

Restaurant proprietor Andrew Hutchinson opened ‘The Hutch’, a charming bistro with seating for 30 in the cathedral city’s historic Palace Street, to provide vegetarian cooking in a relaxed and informal atmosphere.

Head Chef Riccardo Isolini’s cooking combines Mediterranean flavours with Kent’s Garden of England produce. Isolini has previously been described by Time Out as an "Unpretentious … inspired chef,” whilst The Guardian described him as “Firing on all cylinders while creating some sublime gastronomy.”

The Hutch’s Leek and Cheddar tart recipe can be downloaded from hixandbuck.com where the Cuvée des Helviens can also be ordered online at £9.99 a bottle.

The Hutch, 13 Palace Street, Canterbury, Kent CT1 2DZ - thehutchcanterbury.co.uk