Autumn is such a great season for food and drink, not only do we get an abundance of wonderful produce, (lots of which can be foraged!) it is also the start of that cozy time of year when it is much more acceptable to feed up for winter. That’s right, you can put the bikini diet book away and really enjoy some wholesome tasty autumnal grub! Of course, long walks of foraging blackberries, cobnuts and picking pears from fruit trees all helps toward really earning that steaming bowl of crumble and custard at the end of the day.
There are lots of lovely events throughout autumn and winter to enjoy with friends and family too. Halloween is always great for getting the kids involved in cooking up some treats such as witches brew! Or venison sausages and champ for Bonfire Night, obviously with onion gravy and followed by s’mores on the fire! Then come the work Christmas parties, the celebrations with friends and family and of course the big day!
We thoroughly enjoy autumn cooking, and after several years of winters in the mountains we have gotten pretty good at hearty cold weather cooking to brighten up any dull winter’s day. It is great to be in the Cotswolds and have such wonderful produce on our doorstep, including free quince being given away in Moreton (literally on someones doorstep!) which all go to help us create our very popular Quince Membrillo and Quince Jelly.
Quince are extremely seasonal and difficult to get out of season, so as soon as they are ready we get as many as we can and batch make membrillo and jelly to try and see us through until the following season. The jelly is quite a common product to make with the juice of the fruit, but membrillo is slightly more rare as it is a tricky product to make – it has an extremely violent boil and the pulp has to be blitzed and then passed through a sieve to give a silky smooth fruit puree before reducing with sugar for a good few hours. It is one of our favourite products which is why we give it so much love and care and it really pays off as it is delicious with cheeses of all kinds. In particular we recommend it sliced up with a nice hard nutty cheese such Manchego or Beaufort.
Blackberries and pears are two more of our autumnal highlights. Whether used in savoury dishes such as blackberry sauce with haunch of venison or goats cheese and chicory tart with pear puree, or sweet dishes such as set custard with blackberry jelly and sorbet. All delicious and well worth the long walks!
If you have a work Christmas party or an event you would like to discuss catering for just drop us an email on firstname.lastname@example.org or call 07966 724695