At Wine Monkey, hospitality has always been about more than simply serving food and wine. It is about bringing people together, sharing stories, supporting local communities and creating experiences that people remember long after the last glass has been poured.
That is why Wine Monkey is delighted to announce a new collaboration with The Duke Hotel, Hilmarton.
This partnership brings together two independent hospitality businesses with a shared passion for quality, authenticity and celebrating the people behind great food and wine. Together, Wine Monkey founder Bryan and The Duke Hotel's Head Chef Matteo will be hosting a series of themed dining events inspired by the regions, traditions and experiences that have shaped their journeys.
Why Collaborate?
Independent hospitality businesses face more challenges than ever.
From rising costs and staffing pressures to increasing competition from national chains, running a small hospitality business requires resilience, creativity and a strong connection to the local community. Yet independent venues remain at the heart of our towns and villages, creating character, supporting local suppliers and offering something genuinely unique.
Rather than viewing one another as competitors, Wine Monkey and The Duke Hotel believe that independent businesses are strongest when they work together.
Both businesses share a commitment to quality over convenience, personality over uniformity and genuine hospitality over passing trends. Most importantly, both believe that collaboration creates stronger businesses, better customer experiences and a more vibrant local community.
This new series is a celebration of that philosophy.
How It Started
Like many good ideas, this one began through friendship.
Over the years, Matteo and Bryan have spent countless hours discussing food, wine, travel, hospitality and the experiences that have shaped their careers.
Matteo, Head Chef at The Duke Hotel, brings Sicilian heritage, Mediterranean influences and a deep respect for seasonal ingredients and traditional cooking. His food is rooted in authenticity whilst embracing the creativity and individuality that make independent hospitality so exciting.
Bryan's own wine journey began in the Roussillon region of southern France, often referred to as French Catalonia. It was there that he lived, worked and studied wine, developing a lasting appreciation for the connection between local food, regional culture and the wines that bring them together.
Bringing those experiences together felt like a natural next step.
First Event: Catalan Tapas Night at Wine Monkey
The first evening in the collaboration series takes place at Wine Monkey and is inspired by a region that remains incredibly close to Bryan's heart.
The Catalan Tapas Night celebrates the food and wine culture of Catalonia and the neighbouring Roussillon region, where Bryan's wine journey first began.
Living in French Catalonia gave him a deep appreciation not only for the wines of the region, but also for the landscapes, traditions and food culture that have evolved alongside them. Many of the dishes associated with Catalan cuisine have been perfected over centuries to complement the local wines, creating pairings that feel completely natural.
For this event, Matteo has created a menu inspired by the flavours of Catalonia and the wider Mediterranean, whilst Bryan has carefully selected a range of wines from the region to accompany each course and share the stories behind the producers, places and traditions that make these wines so special.
Guests can expect an evening of exceptional food, thoughtfully chosen wines and plenty of stories from one of Europe's most fascinating wine regions.
Second Event: Sicilian Supper Club at The Duke Hotel
The collaboration continues on Saturday 27 June with the Sicilian Supper Club at The Duke Hotel.
This event is particularly personal for Matteo, celebrating his Sicilian heritage through a menu inspired by the flavours, ingredients and traditions of the island.
The evening will feature a tasting menu paired with premium Southern Italian wines, carefully selected to complement each course and showcase the character of Sicily's vineyards.
The menu includes:
- Wild mushroom arancini with truffle cream
- Parmigiana di melanzane
- Octopus carpaccio with orange and fennel
- Casarecce alla Norma
- Sea bream with saffron potato cream and salmoriglio
- Pistachio semifreddo
- Sicilian lemon granita with brioche col tuppo
Alongside the food, Bryan will guide guests through a selection of Southern Italian wine pairings, sharing the stories behind the regions, producers and traditions that make Sicilian wine so distinctive.
It promises to be a celebration of Sicily's incredible culinary heritage and an opportunity to experience the island through both its food and its wines.
Looking Ahead
Whilst these first two events focus on Catalonia and Sicily, they are only the beginning.
The ambition is to continue creating evenings that celebrate regional food and wine traditions, independent producers and the stories that connect them. Future events will continue to explore the relationship between food, wine, culture and place, whilst supporting the independent businesses and producers that make these experiences possible.
More than anything, this collaboration demonstrates what can happen when local independent businesses work together, combining their skills, creativity and passions to create something that benefits not only themselves, but the wider community around them.
Wine Monkey and The Duke Hotel, Hilmarton look forward to welcoming guests to the first of what they hope will be many memorable evenings together.
Cheers,
The Wine Monkey Team
