The only good thing about the clocks going back for the end of British Summer time on Sunday, are the new seasonal ingredients to savour. Our local chefs have some treats in store for us with their new Autumn menus.
As an appetiser why not try the Balmoral venison scotch eggs and red onion ketchup at The Star & Garter, who have recently celebrated their first birthday in Leamington.
For a main dish, that will be served every other Wednesday until the end of November, Harringtons on the Hill in Kenilworth has added roast supreme of pheasant with pearl barley, bacon and Madeira jus.
When Wayne Thomson took delivery of a magnificent stag red deer from the Scottish Highlands, he ensured that diners at No 9 Church Street could appreciate every aspect of venison with nose to tail eating. After being butchered, the venison loin was served with pumpkin gnocchi, smoked bacon, mushrooms, cabbage and a blackcurrant and cider sauce. The leg joints were roasted for Sunday lunch, the shoulder diced and marinated for casseroles, finishing with home-made venison and red wine sausages.
And to finish? Richard Craven’s hedgerow sloe tart with garden apple – juniper sherbet – meringue garden apple, juniper sherbert and meringue at The Fuzzy Duck.
Apart from The Fuzzy Duck’s dessert, all of the others images are for illustrative purposes only).