Autumn
Comforting seasonal ingredients full of flavour
As the nights draw in our appetites change and we enjoy heartier food with warming, rich sauces and earthy flavours.
Flatfish are plump and delicious at this time of year and excellent oven baked whole in the case of larger varieties such as turbot and brill.
Using our in-house fish stew as a base, shellfish lightly sauteed with butter and garlic make for a tasty restaurant style fish soup.
Rabbit, game birds such as grouse and partridge are definitely in season as is venison and all are perfect when paired with well rounded Bordeaux style red blend wines.
Richer cheeses to consider are creamy bries, bitey cheddars and any cheese with a touch of truffle!
Fish and Shellfish:
Bream • Brill • Cod • Coley • Haddock • Halibut • John Dory • Lemon and Dover Sole • Mackerel • Mussels • Oysters • Plaice • Pollock • Red Gurnard • Sardines • Scallops • Sea and Wild Bass • Skate • Squid
Meat and Game:
Meat:
Beef Fore-rib & Topside Joints • Chicken Label Anglais, Herb Fed, Corn Fed • Pork Joints • Venison Sausages • Wild Boar Sausages
Game:
Duck Breasts, Whole, Legs and Confit • Grouse • Guinea Fowl • Partridge • Pheasant • Quail • Rabbit Wild and Tame
Cheese:
Brie de Meaux • Clemency Hall Ka Pow Chilli Cheddar • Comte • Clemency Hall Gorgonzola Piccante and Dolce • Snowdonia Truffle Trove Cheddar
Shellfish to go:
Cockles • In-house beetroot cured Gravadlax • Potted shrimps • Rollmops
Deli to go:
Chorizo (sliced and whole) • Ham Hock Terrine slices • Houmous • Smoked Mackerel and Smoked Salmon Pate • Taramasalata
