A change of seasons
In October there is a real change of season; the leaves turn and the colours alternate. The look here at Coworth Park is transformed too. We’re stepping into autumn as different ingredients come into season, such as mushrooms, root vegetables like parsnip, turnip, celeriac, Jerusalem artichoke and, of course, pumpkins.
I previously spoke about the preserving we enjoyed during lockdown, such as the flowers from the wildflower meadow that we use in our butter in Restaurant Coworth Park, and the garlic and chives oils we use in dishes in both The Barn and the Drawing Room. In the autumn we preserve root vegetables. We do quite a bit of fermenting of vegetables, such as carrots and beetroots. This is healthy for the digestive system and it brings a natural acidity and depth of flavours. You can use preserved vegetables in salads and hot dishes. We use fermented lettuce on a duck dish in Restaurant Coworth Park, as well as a fermented beetroot