Cooking with the seasons means the menu follows what our growers can pick each week. In October that changes fast, so here is what to look out for on the specials board.
Vegetables
- Squash and pumpkin: roasted with sage, puréed into soup, or folded into fresh pasta.
- Wild and cultivated mushrooms: on toast at lunch and in the risotto at dinner.
- Kale, cavolo nero and leeks: sweeter after the first cold nights.
- The last tomatoes: slow-roasted while they last, then gone until summer.
Fruit
- Apples and pears: in tarts, crumbles and a sharp chutney for the cheese board.
- Quince: slow-cooked until it turns deep pink.
- Blackberries: the final pickings of the year, usually in a sorbet.
What arrives depends on the weather, so dishes can change from one week to the next. Ask your server what came in this morning, and tell us about any allergies when you order.