The autumn menu is here
Delica squash, Cornish hake in cider, Mendip lamb and the first fig leaf tarts of the season.
The clocks go back on Sunday, and the menu has gone ahead of them.
What’s new
Squash first. We roast the delicas whole in the embers until the skin blisters, then serve them with whipped feta, sage brown butter and toasted seeds. It is the dish I would eat every day until March if Sam let me.
From the fire: Cornish hake with mussels, leeks and a sauce made with cider from an orchard an hour north of here, and Mendip lamb rump with smoked aubergine and a sharp salsa verde.
And to finish
The fig leaf custard tart is back. The leaves come from a tree in a neighbour’s garden on Ashley Road — we infuse them in the cream overnight and it tastes faintly of coconut and green almonds. Roasted figs on the side while they last.
The full menu, with prices, is on the menu page. Book a table — Thursdays and Fridays are filling up first.
#menu
