L'escargot bleu restaurant + wine bar

03/10/2026

01/10/2026

Our menus change almost daily and that’s due to all the amazing farmers and suppliers that we work with. We believe in sustainability, field to work and seasonality. Fresh produce, homegrown vegetables and salads, perfectly chosen w**es all contribute to why dining with us feels like home away from home.

04/09/2026

Did you know we do private hire ? September is here and the cosy season in the w**e bar was kicked off with a wonderful wedding celebration this week. Log burner, outdoor cellar tables, endless Kir menu in a basement bar are all factors for a great private celebration. Birthdays, engagements, weddings, Christmas parties, you name it. If you’re looking for a relaxed, friendly and intimate space then send us an email and let us know your ideas.

28/08/2026

Tomato season is truly underway ! This week alone we’ve had 30kgs arrive from our garden ready to be used in salads, sauces, stocks and sides and indeed for staff dinners. “Couer de boeuf” to “brandy red” to “Fred” (yes our Fred is growing Fred tomatoes) are some of the varieties we’ve got this year.

23/08/2026

Our beautiful garden.

22/08/2026

The garden at Monkton in late summer, compost bays, greenhouse, sunflowers, everything doing its thing.

20/08/2026

We have many friends in the garden. Here's one of them earlier in the year who was in the compost shed helping himself to peanut butter. The garden is alive with life and it's a pleasure to work alongside it.

19/08/2026

We compost every veg trimming in the kitchen and feed it back to our soil.

Our farmer supplier partners do the same thing, returning life to the land by letting animals graze, manure naturally, and keep the soil alive.

That’s what Pasture for Life is all about.

Fertility doesn’t come from a bag. It comes from the cycle.

The same cycle we follow here in our garden and our restaurant, whether we’re growing salad leaves or serving up a côte de boeuf.

14/08/2026

Tomatoes in the garden at Monkton, coming along nicely. Good colour, good growing conditions, and the kind of flavour that makes simple cooking easy.

12/08/2026

There’s nothing like the first strawberry of summer. Warm from the sun, a little imperfect, and so fragrant you could eat it before you reach the kitchen. When you grow them yourself, you understand why local, seasonal food tastes different – it carries the weather, the soil, the care that went into it - and you won't want to eat another out of season strawb again.