The leaves start to turn, there’s a nip in the air, you can start to think about putting on layers (instead of the dread of taking them off!) Light the fire & pop a pheasant in to the oven for a long slow braise – heaven! We make you any dish you would like, but here are a few of mine & Richard’s favourite autumn menu ideas.

Autumn Starters

Apple and Pancetta Salad

Winter leaf, English apple & crispy pancetta salad with melted Camenbert.

Butternut and Sage Soup

Butternut squash and sage soup with rosemary focaccia.

Caramelised Onions, Ham and Parmesan Bruschetta

Caramelised, slow-roasted onions, San Danielle ham & parmesan shavings on garlic bruschetta.

Mushroom and Garlic Tart

Wild mushroom and garlic puff pastry tart on a bed of winter leaves.

Pigeon Terrine

Pigeon terrine with spiced apple chutney and thick granary toast.

Autumn Mains

Breast of Pheasant

Breast of pheasant with apple, Calvados & cream sauce.

Chicken Breast with Masala Sauce

Breast of chicken stuffed with porcini mushrooms, pancetta and sage with Masala sauce.

Duck Breast

Duck breast with blackberry and red wine sauce.

Game Casserole

Game casserole with herb dumplings.

Gourmet Sausages

Gourmet sausages in cider, juniper and cream sauce.

Tuscan Sausage Casserole

Tuscan sausage casserole in Chianti.

Don’t be limited by what you see here – we’ll cook you anything you like, just get in touch!