November's Diary

Welcome to Autumn! As I have said before, I believe this season to be one of the most exciting in the culinary year. With such an abundance of flavours my job becomes even more enjoyable putting the menus together. This month I have some new things on the menu which I trust will give you a good reason to visit our Restaurant.Seafood is still of excellent quality with both the mussels and scallops being particularly good. I am serving the scallops with a Jerusalem artichoke puree, ceps and walnut oil. As you might expect in Autumn their is a wonderful supply of game coming to the market. Pigeon and pancetta with coco beans and chicory I think makes a lovely starter. Also, Hammer Farm smoked trout with marfona potatoes and keta creme fraiche will be a great start to your meal. Stone Bass returns to the menu this year and I have matched it with butternut squash. Venison from Hampshire accompanied by a fig tart should be popular for those healthy red meat eaters. The demand for quality retro food from previous decades is still upon us and we have found a superb Profiterole recipe with a rum chocolate sauce which I am sure will satisfy many diners at the end of their meal. Further to my continued travels around the Surrey and Hampshire countryside I have discoverd Weydown Farm Ice creams. This farm is a local parlour using milk from their Jersey Herd, and from what I have tasted so far produces some excellent ice cream. I have also tracked down a nice blue cheese from the New Forest producers, Loosehanger.Their New Forest Blue has won gold medal awards this year and is of exceptional quality. For those "foodies", who I know read this diary on a regular basis, I would like to inform you all that we will be hosting our second Champagne Dinner on Thursday 13th November this year. Many from last year have re-booked but we are now taking bookings for this great evening.Last few remaining now I very much look forward to welcoming you to the Restaurant during the next month. David Terrell.