The leaves are turning, days seem shorter and the temperature is slowly dropping, autumn is on its way. Autumn is the perfect time to make use of seasonal produce pumpkin, butternut squash, leeks, cabbage, apples and pears to name but a few.
Our Head Chef David Summerell, welcomes the arrival of autumn, when according to him: “It’s a season full of traditions and celebrations, most notably Harvest Festival, Halloween and Bonfire Night. “As the nights draw in our taste buds change and turn from crisp salads and summer berries to the new season of colourful fruits and vegetables and more robust, warming dishes. The new season’s foods also bring a different range of colours to the plate – healthy deep green, dark yellow and brilliant orange.”
At Farmers & Fletchers in the City we offer clients a bespoke choice of dishes and like to work with clients to create menus specifically for their event or dinner. Our Head Chef and his team have, however, been busy putting together a selection of menu suggestions that are inspired by the new autumn produce, which includes: –
- Grilled pumpkin with pomegranate molasses glaze, flaked Devonshire Beenleigh blue cheese toasted seeds and confit leeks.
- Pan-fried Cotswold pheasant breast with Jerusalem artichoke and wild mushroom fricassee, wilted black cabbage, crispy fried Maris Pipers and peppercorn jus.
- Poached William pear, orange caramel, candied carrot and quince, honeycomb pieces and crème fraiche.
“We look forward to each new season and the introduction of a new seasonal menu, which is a tradition we are very proud to uphold,” said Summerell.
“We have a long standing relationship with British farming and fishing and like to make the best possible use of the changing variety of meat, game, fish, fruit and vegetables.”
We hope David’s autumn menu has inspired you to think about making more use of seasonal produce. Explore, cook and have fun. Happy autumn.
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