Discover a whole new world of taste when pairing exquisite English wine with complementary cuisine.

Kickstart your journey to the perfect pairing with our foodie guide. It’s packed full of recipe ideas, inspiration and insider tips from top chefs and wine experts.

Discover a range of delicious food pairing options for each of the Ridgeview collection.

Ridgeview Oak Reserve English sparkling wine
Ridgeview Bloomsbury NV award-winning English sparkling wine
Ridgeview Fitzrovia Rose NV English sparkling wine

Bloomsbury NV

  • Our signature blend Bloomsbury is light golden in colour with a fine, persistent mousse. Citrus fruit aromas with hints of melon and honey
  • Chardonnay dominance brings finesse, along with crisp freshness. The Pinots add depth and character leading to a beautifully balanced finish. Will age gracefully over time as the Chardonnay matures
  • Official wine served for the Queen’s Diamond Jubilee
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Ridgeview Bloomsbury NV English Sparkling Wine


Tropical fruit


Smoked Salmon | Crab | Canapés

Smoked Salmon – The citrus fruit aroma and fine mousse adds a crisp freshness to this rich delicacy.

Try these smoked salmon roulades or dill blinis.

Springs Smokery are the ultimate go-to for organically-fed and traditionally smoked fish in 50 year-old kilns.


Ben McKellar, top chef and founder of the inimitable Gingerman Restaurants Group recommends:

Dine at any of their five Gingerman restaurants and discover more delicious dishes to pair with Bloomsbury NV.

Cavendish NV

  • Our traditional blend Cavendish is a rich golden colour with exceptionally fine bubbles
  • The nose is expressive with hints of red fruits. The Pinot dominance brings depth and complexity to the palate with a long-lasting finish, whilst the Chardonnay adds finesse and freshness
  • Served at Lancaster House to the Prime Minister and UK Business Leaders
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Ridgeview Cavendish NV English sparkling wine

Red berries


Duck | Trout | Charcuterie

Duck – As a pinot-dominant blend, the red berry flavours and notes of spice match beautifully with the sweet, earthiness of the meat whilst the Chardonnay adds finesse and freshness.

Try Nigella Lawson’s duck with soy and ginger.

Or Raymond Blanc’s Classic French recipe, roasted duck with orange marmalade.

Clues from the Kitchen

Michael Bremner, trailblazing chef and founder of 64 Degrees and Murmur:

‘You should try Cavendish NV with our Catch of the day tacos or even Grilled chilli squid with Asian salad and miso dressing at Murmur. These vibrant flavours make for a very exciting pairing.’

Visit 64 Degrees or Murmur for their latest menus and discover more ways to bring food and wine to life.

Fitzrovia Rosé

  • Our Fitzrovia Rosé is a delicate salmon colour with an abundance of fine bubbles
  • Chardonnay brings freshness and finesse, whilst the Pinots add the classic red fruits for which England is so acclaimed. A raspberry and redcurrant nose carries through to a fresh fruit-driven palate
  • Served to Barack Obama at Buckingham Palace State Banquet
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Ridgeview Fitzrovia Rose NV English sparkling wine

Red berries


Something Sweet

The simple classic, Strawberries and Cream, is a delightfully fresh and fruity pairing with Fitzrovia Rosé – one of our most popular wines.

Or for an even more British and delicious pairing try, Mary Berry’s Summer Pudding packed full of sweet berry flavours.

Clues from the Kitchen

Kim Ratcharoen, Senior Sous Chef at Restaurant Gordon Ramsay used Fitzrovia Rosé in the BBC’s 2021 Great British Menu.

This ‘delicious…tangy palate cleanser’ was a Mimosa-inspired lychee sorbet with hibiscus syrup and a rosé foam.

For those of us that can only ever dream of having Kim’s culinary skills, try this simple Lychee Pavlova.

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Blanc de Blancs

  • A rich gold with silvery highlights in the glass.
  • The nose has classic lemon zest aromas alongside vintage-specific tropical notes of lychee and pineapple.
  • The generous fruit on the nose and palate is balanced by a complex hazelnut and toasted brioche character with a gentle hint of spice.
  • The palate offers a ripe, rounded body to compliment the bright acidity and elegant mousse.
  • There is a saline minerality that lingers long on the finely-balanced finish.
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Ridgeview English Sparkling Wine


Savoury (Nuts, Brioche, Toast)

Tropical fruit

Oysters | Lemon Butter | Scallops

Lemon and fish: Look for a seafood dish that matches the intensity and freshness of this wine. Add lemon butter into the mix and the aromatic and fruity notes will truly sing. Have you tried Blanc de Blancs with Fish and Chips? You really should!

Try Gennaro Contaldo’s Halibut with lemon butter or Rick Stein’s Lemon sole with serrano ham, summer vegetables and pea shoots.

Hints from Heritage

Matt Gillan, Michelin-starred chef and founder of Heritage restaurant recommends matching Ridgeview’s Blanc de Blancs with scallops.

‘This pairs beautifully with our Dived scallop, roasted & pickled apricot, samphire and XO sauce. Something special happens when these two things come together.’

Visit Heritage for their latest menu and enjoy an inspiring host of modern-British food and wine matches.

Blanc de Noir

  • A deep golden colour with a persistent fine stream of bubbles.
  • Rich, earthy red fruit aromas are followed by a complex toasted palate.
  • The finish is long-lasting and beautifully balanced.
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Ridgeview Blanc de Noirs English sparkling wine

Savoury (Nuts, Brioche, Toast)

Red berries


Mackerel | Duck | Mushrooms

Mushrooms – The depth and earthiness beautifully compliments the aromatic red fruit aromas and delicate spice from the Pinot grapes.

Try Hugh Fearnley-Whittingstall’s simple porcini mushroom risotto full of wild English flavours.

Or Yotam Ottolenghi’s portobello mushroom tarts with pine nuts and parsley salsa.

The Chef's Verdict

‘The red-fruit aromas of this Pinot-dominant wine matches beautifully with the rich and robust flavour of mackerel whilst the fine mousse adds a crisp finesse to the moreish oily and meaty texture.’

– Head Chef, Robert Potter, at Exclusive Collection’s Michelin starred Bybrook restaurant.

Oak Reserve

  • A Ridgeview barrel fermented sparkling wine
  • Creaminess from the oak harmonises with our normal fresh fruit style
  • Unique batch of 2,600 bottles
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Ridgeview Oak Reserve Vintage English sparkling wine

Savoury (Nuts, Brioche, Toast)



Charcuterie | Light Game

Charcuterie – This exceptional oak-aged sparkling wine offers a complimentary buttery texture and fresh, fruity notes to lift the rich, spicy flavours of cured meat.

Simon Roberts Director of Winemaking at Ridgeview Oak Reserve English sparkling wine

Winemaker's Hints

‘Try it with light shell fish like scallops or clams. Dover sole works particularly well too, as does roast chicken or light game like quail or partridge.

For something sweet, citrus infused crème brulee is a beautiful match.

But for the ultimate culinary experience, serve it with Christmas lunch – by far the best pairing!’

– Simon Roberts, Director of Winemaking, Ridgeview

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