Hywel Griffith, Autumn 2017

Following the end of the Summer months the fresh vibrant fruit and vegetables have all disappeared.  But Autumn and Winter can be just as exciting and as we get closer to Winter with the days becoming shorter, we know there are some equally delicious ingredients just around the corner.

We grow a lot of our vegetables in our kitchen garden on the Penrice Estate and we already have good growth on the likes of parsnips, chervil root and cavolo nero. I like to be patient and wait for the first frost to hit them as the flavour is simply far superior once early Winter hits.  For now, Mushrooms are something that are getting us excited and boy do we have plenty of them!  We have lots of Girroles, Trompette and Hen of the woods and they all have their own unique characteristics and all of course are full of earthy flavoursome goodness.

We currently have a dish on the menu that particularly stands out to champion these wonderful ingredients which is adequately named ‘Mushroom’.   It consists of a roasted chestnut mushroom puree, plump pearl barley, braised ox tongue, mushrooms ketchup and all 3 mushrooms freshly sautéed and finished with sherry vinegar.  We then grate an aged parmigiano reggiano at the table, the cheese is creamy and slightly salty due to its ageing process which completes the dish.