A change of sea­sons

Berkshire Life - - THE MAN BEHIND THE MENU -

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

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