A Festive Feast: Root Vegetables, Winter Game, and Poached Pears

As December settles in, our menu reflects the depth and richness of the winter season, with ingredients that embody the land around us. Root vegetables like swede, parsnip, turnip, and butternut squash take centre stage in our soups and purées. These ingredients bring natural depth and texture, showcasing the season’s most satisfying tastes.

For our starters, winter beetroot shines—earthy and vibrant—paired with locally sourced game and fresh trout. The beetroot’s natural character balances beautifully with the richness of the game and the delicate tones of the trout, grounding the season’s offerings in what’s most local and authentic.

This year, we’re also celebrating poached fruit, a technique that transforms figs, pears, quince, and blackberries into something extraordinary. Poaching softens the fruit, allowing it to absorb the spiced warmth of mulled wine, resulting in dishes that are both aromatic and versatile. Whether paired with cheeses or served alongside ice cream, poached fruit brings a memorable touch to our winter menu.

Poached Pears in Mulled Wine

One of our favourite ways to capture the season’s spirit is by poaching pears in mulled wine. The combination of wine, citrus, and spices creates a richly spiced syrup that transforms pears into something truly special.

Here’s how to make them:

Ingredients:

• 500ml red wine
• 500ml orange juice
• 1 stick cinnamon
• 2 juniper berries
• 4 cloves
• 2 star anise
• 400g sugar
• 1 vanilla pod
• 2 strips orange zest
• 2 strips lemon zest
• 8 large pears
• 250g brown sugar
• 4 sprigs thyme

Method:

1. Start by caramelising the sugar in a large pan—place the sugar in a dry pan until it turns golden brown.
2. Once the sugar has caramelised, add the red wine and orange juice. Let it cook for about 5 minutes to reduce slightly.
3. Add the remaining ingredients: cinnamon, juniper berries, cloves, star anise, sugar, vanilla pod, orange and lemon zest, and thyme. Lower the heat and simmer for about 20 minutes, letting the spices infuse the liquid.
4. Peel and core the pears, then add them to the pan. Cover with greaseproof paper and simmer for around 30 minutes, or until the pears are just tender but still intact.
5. Remove the pan from the heat and let the pears cool in the liquid.
6. Transfer the pears and syrup into a sterilised container and store in the fridge. They’ll keep for up to a month.

These poached pears are a simple yet elegant addition to any winter meal. Their rich, spiced profile enhances both sweet and savoury dishes, and they’re a practical choice too—easily prepared ahead of time and stored for up to a month.

This season, we’re focusing on ingredients that reflect the landscape and the time of year. From root vegetables to poached pears, every dish we create tells the story of winter—its warmth, and its quiet beauty. We hope you’ll join us in savouring the season.