Our dedication to seasonal, locally sourced ingredients is woven into every dish we serve. This month, we’re showcasing two ingredients that embody the richness of autumn: Jerusalem artichokes and partridge. Both bring a sense of place and season, infusing our menu with the warm, earthy notes that make autumn dining a delight. It’s time to eat the season.

The Unique Allure of Jerusalem Artichokes

With their knobbly exterior, Jerusalem artichokes might not win a beauty contest, but they more than make up for it with their earthy, nutty taste. Often described as a cross between an artichoke and a potato, this root vegetable adds a depth of flavour that’s hard to match. The artichokes on our menu are nurtured in the area’s mineral-rich soil, which brings out their subtle sweetness. The cooler temperatures of early autumn help concentrate their sugars, giving them that natural hint of sweetness which pairs wonderfully with savoury dishes.

We’re celebrating the Jerusalem artichoke in a comforting soup, paired with toasted hazelnuts and a rich sherry vinegar caramel. The soup’s rich texture brings out the nutty notes of the artichoke, while the hazelnuts add a delightful crunch. The tangy-sweet sherry vinegar caramel balances the earthy flavours, creating a beautifully rounded dish. This soup is more than a seasonal appetiser—it’s a tribute to autumn itself.

Partridge: An Autumn Game Classic

Partridge is another ingredient that’s at its peak this time of year. Wild partridge season begins in September, with the birds feeding on a diet of seeds, grains, and the fruits of hedgerows. By October, they’ve reached the perfect balance of flavour and tenderness, making them a prized addition to our menu. The partridge we use is sourced from local estates, ensuring that it’s sustainably harvested and handled with care.

On our lunch menu, we serve partridge with salt-baked swede and quince. The swede’s natural sweetness, brought out by the salt-baking process, complements the partridge’s gamey notes perfectly. This dish, like our artichoke soup, is crafted to bring warmth and earthiness, evoking the landscape that surrounds us.

Savouring The Season

We believe in letting each season guide our menu. By working closely with local suppliers, we bring the best of Worcestershire’s autumn produce to our guests. Each dish is designed to evoke a sense of place and time, celebrating the unique flavours of autumn. As you dine with us, we hope you feel a connection to the land, the season, and the rhythms of nature’s harvest.