When the evenings get darker and there’s a chill in the air, you know it’s time to warm up with heartier, more comforting food.
Seasonal ingredients at this time of the year give our chefs great opportunities to design and create great new menus, taking full advantage of the new harvest of seasonal ingredients, bursting with intense flavour. Examples include braised dishes, roasted meats and beautiful root vegetables, from parsnips and artichokes to winter squash.
As always, our winter menus are designed to allow these delicious wintry ingredients to shine through, whilst giving priority to local, fair trade and sustainable suppliers.
Below is a selection of dishes from our new autumn/winter menus. Our team of Party Creators would be delighted to answer any questions on the new menus should you have them.
Soft Shell Crab
Aerated sweet corn soup, crispy soft shell crab, aromatic caramel, miso
Sous Vide Salmon
Slow cooked salmon, oyster velouté, puffed rice, soy and maple
Short rib of beef, smoked bone marrow, pickled turnip, onion sauce
Lamb chops, miso caramel, chive and pickled lemon, calamansi lime, maple dressing
BBQ Cauliflower (V)
Charred cauliflower, roast garlic, chilli and maple puree, crispy capers, piccalilli
Roasted cod, Jerusalem artichoke puree, smoked fish cream, parsley oil
Pot roast Pollack, charred braised leeks, sautéed pink fir potatoes, Kombu, caviar
Roasted Goosnargh duck breast, charred broccoli, squash ketchup, blackcurrant and brown butter sauce
Pork and Apple
Confit pigs cheek, cider and onions, apple and sherry caramel, roasted pine nut puree
Leeks and Goats Cheese (V)
Charred leeks, parmesan, onion truffle sauce, fresh goats curd
“Rice pudding”, Bramley apple, Arlette pastry, wood sorrel granite
Chocolate and Lime
Manjari chocolate, popcorn ice cream, peanut tuile, lime and yoghurt mousse
Apple and Toffee
Cox apple terrine, spiced caramel, buttermilk custard and verjus granite
Earl grey tea mousse, plum jam, almond and banana granola, Horlicks ice cream