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Chef Notes for the October Tasting Menu
"The nights really are drawing in now so as you wind your way down to the restaurant in the darkness, the thoughts of a roaring log fire and a delightful tasting menu, reflective of the seasons will be at the forefront of your mind. Thankfully, October helps us provide just that! We tend to be curing and smoking even more than usual in november, and one ingredient that responds especially well to both is the makerel - add some orchard apple, some of our own pickled walnuts and you really have a dish to remember.
We have a great local supply of Quails eggs and what better way to enjoy them than gently poaching them and serving them in a foraged mushroom veloute?
We then move into a dish using our wonderful cured pork. Pork with mustard is a real winner and with our very own ham and pork this dish really does sing!
It wouldn't be autumn without serving locally shot partridge now would it? We love this beautiful bird when paired with belly pork, confit white cabbage and juniper - for me this dish is autumn in a mouthful.
Haydn - our cheesemonger, supplies us with 'ashed little flea' in october - a fort, creamy goats cheese with a hint of ash - lovely!
The pears will have been picked for chutney and we will also be using our own harvest poached with a rich caramel to create octobers pre-dessert...
Finally, the damson never really leaves our menu until we have finished the last drop of damson gin (around boxing day usually!), so as a tribute to the humble hedgerow fruit we will prepare an assiette of damson to show this fruit off in all its glory...""