October ideas

Autumn favourites

Veg: runner beans, calabrese broccoli, savoy cabbage, carrots, cauliflower, chard, fennel, leeks, squash, sweetcorn, orla potatoes

Fruit: apples, pears

What's on the autumn menu of ideas

It's up to you... have a look through this month's favourites and see what grabs your attention. If nothing whets your appetite, or you have a special request, just let me know - there are endless possibilities!

Don't forget: almost everything can be tweaked to make it suitable for dietary preferences, so do ask. Vegan, vegetarian, IBS-friendly, gluten-free, dairy-free... it's all perfectly possible.

On the table

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Local freshly baked artisan breads

Oven baked gluten-free olive ciabatta available

Organic olives

Organic balsamic vinegar

Organic extra virgin olive oil

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Starters

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all can be gluten and dairy free

October favourite starters

pork belly
• slow roasted with maple syrup •
on a bed of roasted kale and apple
or french beans and fresh apple puree

king prawns
pan fried with garlic, chilli, spring onion and sea salt

chicken
lime and coriander or lemon and thyme
griddled strips of breast meat
on balsamic glazed leaves

portobello mushrooms
stuffed with garlic and herb cream cheese
with spring onions and pancetta or chestnuts

mussels
traditional moules marinières or with cider

melon
with serrano ham

meatballs
pork, sage, apple and spring onion

chestnut mushrooms
pan fried with smoked bacon and chestnuts

scallops
with black pudding and smoked bacon
on a bed of roasted kale and apple
vegan option: king oyster mushroom
• £5 per person supplement •

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Mains

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all can be gluten and dairy free

October favourite mains

lamb
succulent individual shoulder portions, slow roasted
with garlic, rosemary, port and redcurrant jus

chicken
pan-fried, crispy-skinned breast or thigh
with sticky grapes, tarragon and red vermouth

hake
with seared green beans, pine nuts and sundried tomatoes

rack of lamb
French trimmed rack, carved into cutlets

butternut squash
roasted with apple, sage, rosemary, fennel and bay
option of chestnuts and mustard-dressed shredded greens

pork fillet
stuffed with cream cheese
under a blanket of herb infused breadcrumbs

salmon
en croute with cream cheese and spinach
or gently baked in parcels with herbs

beef short rib
slow-cooked with red wine and thyme

fillet steak beef wellington
made with port-infused caramelised red onion
• £8 per person supplement •

hunter’s chicken
with bacon, BBQ sauce and cheese

tuna
seasoned griddled steaks
served with lime and chilli mayo

pasta
with creamy chicken, chorizo and tomato
or creamy tomato, red pepper, mushrooms and spinach

looking for more variety?
over a dozen sharing plates in my tapas feast tasting menu

Autumn side ideas

creamy potato gratin dauphinois
made with double cream, garlic and thyme

fennel and potatoes

roasted autumn vegetables
eg squash, honeyed carrots or cauliflower with maple syrup

leeks slowly sautéed in butter

cheesy chard gratin

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Desserts

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all can be gluten and dairy free

October favourite desserts

Apple and blackberry crumbles

Cinnamon baked or poached pears

chocolate fondant puddings
with molten centres
• baked while you dine •

chocolate tart
ganache and biscuit
• with berries and clotted cream •

sticky toffee pudding
• baked while you dine •
made with figs and dates

toffee apple tart
lightly baked on puff pastry

lemon cheesecakes
individual • with lemon cheese topping

fruit salad
freshly prepared with seasonal organic fruits
• how about some sorbets •

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