No pretending now! Autumnal winds are blowing in with vigour and a chill. No time to mourn the summer that never quite got going nor the crops that faltered due to lack of sunshine. Instead the seasons keep rolling onwards – September already … the autumn harvest begins.
For a few weeks yet, we can keep admiring the stunning, vibrant beauty of the Dahlias in the cutting garden and the sight of boughs heavy with swelling apples, pears and quince! Meantime the aubergines, padrons, tomatillos and Autumn Raspberries are delicious!
From Cornwall we are getting some fantastic fish sent up despite the storms in the Channel. Tomorrow we will have Lemon Sole, Hake and Plaice. Saturday will see the arrival of more River Teign mussels.
As the sun recedes, we have a whole host of workshops, Sip and Paint evenings, exhibitions and Supper Clubs to bring rays of light and fun through autumn. Over the next month we have a full scale, two day Oil Painting Workshop with our recent Artist in Residence, Stacy Gledhill, a Sip and Paint evening (also led by Stacy), a fermentation workshop led by myself and our Michaelmas Goose Supper Club (more details on this next week). Although they are selling quickly, tickets for these and all our autumn events are available from the website by clicking here.
Finally, we have begun the autumn harvest of our poultry and animals. First up we have some delicious, fat Peking Ducklings – these will feature on our menu two ways this weekend. Red Thai Curry from tomorrow and as whole roast birds for Sunday Lunch. We only have a limited number for this Sunday so do email if you want us to cook one specially for your table. These are good sized birds that would feed 4-5 people and will be served with stuffing, apple sauce, kale and potatoes roast in the duck’s own fat – a small banquet for you to carve at your own table! Do let me know if you would like me to roast one of these for you by emailing [email protected].
