I am passionate about showcasing and supporting independent local suppliers who inspire me to create traditional seasonal food that is cooked with classic techniques but served in a contemporary style.

I have lived and worked in the Oxfordshire area for more than 25 years, specifically at Blenheim Palace for the past 10, alongside my wife who is the Blenheim baker and part time potter.

At the palace’s Orangery Restaurant, we are embracing the start of spring with a new seasonal menu embracing the fresh ingredients newly available. I have enjoyed bringing fresh flavours such as the tuna and compressed watermelon starter and the amazing spring lamb to the new menu and have joined forces with wine expert John Ferguson-Smith to create some perfect and sometimes surprising wine pairings.

With spring menus, I like to bring bright colours to the plate to celebrate the season. For example, our pairing of a tuna watermelon starter with a Sancerre rosé, where the red berry fruit is a great balance to the delicate tuna and watermelon while the fresh, zesty brightness in the wine provides an additional layer of complexity to match the pickled cucumber.

That continues in the confit rabbit dish, where we showcase heritage carrots done three ways; raw carrot for crunch, pickled carrots with flavours of star anise and carrot puree and we also include carrot tops which are very rarely used. People normally throw them in the bin, but they are a great way to provide a really herby flavour. We also use Cotswold rapeseed oil in this dish, another fantastic local ingredient, and this all culminates in a very vibrant dish on the plate.

John has decided to pair this dish with the soft red berry fruit in the Moulin-a-Vent, which is a great balance with the delicate rabbit and bright carrots, while the earthy touch of spice from the oak ageing will balance perfectly with the mustard tarragon dressing.

Another focus of our menu is sourcing local ingredients from the Blenheim estate and local independent suppliers. For example, Blenheim Estate honey is being used for dressings on dishes. This delicious honey is sourced from a local beekeeper who keeps more than 100 hives – and the honey gives that special flavour when produced from the pollen of bees on the estate.

Wine pairing need not be complicated because it is all about what is right for you. There is no rule book, so just try things out. Experimenting is part of the fun.

We look to complement the body of the wine with the depth of flavour in the dish. Bold flavours in lamb combine beautifully with warming spicy styles of wine, and we always consider the dominant flavour in the dish, which may be a sauce or accompaniment. Sometimes a wine can have a rich texture as well as being zesty, naturally opposing styles perhaps, however this can work well with a delicate fish dish with a creamy sauce.

Co-ordinating or contrasting your wine flavours with the dish show that opposites and equals can attract. Our spring menu pairing event will end with guests voting for their favourite pairing, and should be a great chance to investigate the fun of food and wine matching.

* The Orangery spring menu is launched next Wednesday. Tickets cost £48 from blenheimpalace.com/whats-on