Laurent-Perrier
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Laurent-Perrier
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Laurent-Perrier Summer Menus: Working as a patron of Plantlife

This year Summer Menu Partners will be offering a voluntary donation to the charity Plantlife.

Laurent-Perrier places care for the environment as part of its winemaking process from grape to glass, through practices such as minimising production waste, reducing pollution, and promoting the regeneration of soil nutrients through sowing floral fallow plants. Champagne Laurent-Perrier strive to ensure that all their actions show a continual respect for the environment and natural resources. Taking their sustainability efforts further than just the vineyards in France, Laurent-Perrier has partnered with likeminded charity Plantlife, becoming a Corporate Patron.  As part of this year’s Summer Menus a voluntary £1 is being added to each menu to support the great work Plantlife are doing to restore the threatened wild flowers, plants and fungi that are the life support to all wildlife. 

The Midlands

Simpsons – Birmingham, Warwickshire

Simpsons is an award-winning restaurant owned by chef and restaurateur Andreas Antona. The kitchen is overseen by chef director Luke Tipping, whose free-flowing cooking style earned Simpsons its first Michelin star in 1999, which it has retained ever since. With a deep-rooted respect for ingredients, the menu centres around provenance and seasonal produce. 

Restaurant manager Gianluca Austin-Rizzo aims to create a welcoming and relaxed atmosphere for guests, hosting them in the light and airy dining room which opens onto a landscaped garden.

To Enjoy the Laurent-Perrier Cuvée Rosé Summer Menu at Simpsons click here.

 

The Cross – Kenilworth, Warwickshire

The Cross at Kenilworth is a Michelin-starred pub in the historic town of Kenilworth, owned by chef and restaurateur Andreas Antona. The restaurant offers a relaxed and inviting dining experience, overseen by restaurant manager Liviu Arhire, in a reclaimed 19th century inn with a paved terrace for al fresco dining. Under the helm of chef director Adam Bennett, the innovative cooking style reflects the changing seasons and uses the best produce from local suppliers. 

Try the Laurent-Perrier Cuvée Rosé Summer Menu at The Cross click here.

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