COMITÉ CHAMPAGNE
Post-Lockdown Trepidation Begone
How to host a barbecue for six in style this May bank holiday As we embrace the (moderately) warm weather, Francoise Peretti, Champagne Bureau UK Director, shares her tips on making your barbecue an altogether more refined affair.
As the UK continues along its roadmap to unlocking, the “rule of six” is back. And with not one, but two bank holidays in May, for many people that can only mean one thing: a barbecue. Come rain or come shine, the British have an admirable commitment to alfresco dining. No matter the weather on the day, it is safe to say that enthusiasts will be out in their aprons with tongs, somewhere. This pragmatic and resilient ethos stands us all in good stead ahead of the summer, when, as we tentatively edge towards calendars that include social gatherings, barbecues and picnics, in their
fresh-aired safety, will undoubtedly be the new dinner party. In a wonderful and rare coincidence, following one of the driest and coldest of Aprils on record, daffodils and tulips line our garden borders side by side in a cacophony of colour, making it the perfect time to be outside in nature. May also brings with it bountiful seasonal British produce, including strawberries, Jersey Royals, radishes, crab and lamb. With that in mind, here is a simple guide to pairing barbecued delights with Champagne… For flowing conversation, fresh crab and fish dishes, choose a
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