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 favourites,
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 foccacia.
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 with spiced apple chutney and thick granary toast.
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 with blackberry and red wine sauce.
Game casserole with herb dumplings.
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