Bright cold weather: it’s what autumn’s all about. So we’ve got food that equally lifts the spirits this month – and keeps you warm and toasty too.
While we’re at it, we need to mention our new set menus. We have starters, mains and desserts that form a set menu, following our seasonal pattern of new menus every month. But you’ll also still find our signature dishes, and all the favourites like butteries, sandwiches, sharing platters, and so on. The best of both worlds!
While game is good, we’re enjoying it – both birds and beast. We’re serving Burnside Farm grouse with chard salad, and enlivening both with a touch of apple vinegar. Deer is teamed with butternut squash, with juniper berries and damson chutney to provide sweetness. Guinea fowl comes with celeriac, and a special elderberry dressing (thanks to the hard work of Ben our forager).
Fish and chips – that classic combination. Why not appreciate it anew with our fish choices this month? We’re serving Scottish squid, deep fried, with a leek and potato pancake for added crunch. Plaice is oven-baked, appearing alongside creamed garlic cabbage and Carroll’s Heritage potatoes.
We’ve something very special for vegetarians this month, using that Highland delicacy, crowdie, a soft cheese that families would make at home. We’re combining Connage Crowdie with autumn vegetables in a bake that ticks all the boxes for flavour, sourcing and organic ingredients.
We couldn’t leave the table without some desserts worthy of the season. With citrus fruits starting to reappear in the shops, try our orange oil shortbread, accompanying a set cream with burnt toffee. For those enjoying the sweet treat of caramel, we’ve made it the ripple in our homemade ice cream, alongside the musky flavours of cardamon spiced poached pears.
Finally, feed the soul by visiting the Lusieri exhibition at the Scottish National Gallery, on until 28th October 2012. These wonderful Italian watercolours are breathtaking in their scope. Look out for images of the Bay of Naples – then come and try our culinary response: traditional Neapolitan Rum Baba.
See you soon.
Click to leave a comment >