October food Seasonality

Fish - Brill, Cod, Hailibut, John Dory and Crab are all in season which lend themselves to both great starters and main courses. A Crab, Prawn and Leek Ravioli with Sauce Vierge to start or perhaps Roasted Halibut with Oyster Mushrooms and an Asparagus Veloute for main course. Recommended wine would be a premier cru Chablis from the Burgundy region of France.

Meat- Very much into the game season with Duck, Grouse, Partridge, Pheasant and Venison. Pheasant is always a safe bet for larger numbers as it is generally served not so gamey! My suggestion would be breast of Pheasant with soft Morel Polenta and a rich Marsala Sauce. Wines to go with this dish would be a full bodied Chardonnay or a rich Pinot Noir from Burgundy in France or Oregon in the USA.

Vegetables - Beetroot, Brussels tops, Celeriac, Leeks, Parsnips and Salsify are at their best throughout October. Shredded beetroot deep fried is a great garnish to any dish giving it height and plenty of colour. Creamed salsify and roasted Honey Parsnips are amazing with Roasts. All of these dishes must compliment the main part of the dish and provide sufficient colour which makes the dish pleasing to the eye.

Fruit - Apples, Pears, Raspberries and Rhubarb are all prominent on the Supermarket shelves and provide their best flovours at this time of the year. Whether it is a poached pear in red wine or traditional Rhubarb and Custard, the sweetness and flavours of these fruits should stand out and speak for themselves!