One of the pleasures of staying at Pot & Barrel in Bude is knowing there’s always a table waiting and you’re free to bring your favourite bottles with zero corkage. For Monday night’s dinner, here are some relaxed, practical ideas for wines that work beautifully with each course of the menu.
For the Starters
Monday’s starters typically include Brussels pâté, prawn cocktail, mussels, and poppadoms (alongside juice, grapefruit or soup). These dishes range from rich and creamy to light and zesty, so a versatile white or sparkling wine is your friend.
Here are some good all-round choices:
Dry Riesling – Brilliant with seafood and creamy sauces, and it stands up nicely to a bit of spice from poppadoms and chutneys.
Sauvignon Blanc – Zippy and fresh, ideal with prawn cocktail, shellfish and lighter starters.
Brut Champagne or English sparkling wine – If you fancy something celebratory, bubbles cut through pâté and match seafood beautifully.
For those who prefer red from the start, try a light-bodied Pinot Noir. It’s gentle enough not to overpower prawns or pâté, especially if lightly chilled.
Main Courses:
Monday’s mains at Pot & Barrel include home-cooked gammon, sea bass, pasta bake, omelette and a choice of chicken or vegetable vindaloo. Here are some easy pairings to pack for your stay.
Home-cooked gammon
Off-dry Riesling – A touch of sweetness works brilliantly with the saltiness of the gammon.
Beaujolais or other light Gamay – Soft red fruit flavours, low tannin and very food-friendly.
Sea bass
Chablis or unoaked Chardonnay – Clean, mineral and elegant with white fish.
Albariño – A Spanish white that’s made for seafood, with bright citrus and a slight salinity.
Pasta bake
Chianti or Sangiovese-based reds – Great with tomato-based sauces and cheese.
Barbera – Juicy, medium-bodied and excellent with baked pasta dishes.
Omelette
Omelette is a flexible, lighter option, so pick something equally easy-going:
Pinot Grigio – Simple, crisp and refreshing.
Light Chardonnay – Especially good if the omelette is cheesy or creamy.
Chicken or vegetable vindaloo
Vindaloo has more heat and spice, so you’ll want wines that cool and complement rather than clash.
Off-dry Gewürztraminer – Aromatic, slightly sweet and excellent with chilli heat.
Off-dry Riesling – Again, a superb match for spice, especially with vegetable curries.
Fruity rosé – Chilled rosé can be very refreshing with curry.
Desserts: House Favourites & Coffee
Monday’s desserts follow the house dessert list, with comforting puddings and a cheeseboard option. If you’d like to bring a bottle just for pudding, these styles are reliable choices:
Moscato d’Asti – Light, gently sparkling and slightly sweet; a good match for many fruity or creamy desserts.
Sauternes or other late-harvest whites – Rich and honeyed, lovely with puddings and blue cheeses.
Port – Ideal if you’re planning to end with the cheeseboard.
Practical Tips for Bringing Your Own Wine
Think about the whole menu – A versatile white (such as Riesling or Sauvignon Blanc) and a soft red (such as Beaujolais or Pinot Noir) will comfortably see you through most of Monday’s dinner.
Don’t overthink it – Bring wines you already enjoy; the relaxed, adults-only setting and home-cooked food do the rest.
Chill in advance – If you’re arriving with whites, rosés or sparkling wines, make sure they’re nicely chilled before dinner.
With dinner included every night of your stay at Pot & Barrel and no corkage to pay, you can build your perfect six-night break in Bude around good food, your favourite wines and easy evenings by the coast.