Will’s Word – Moving into Autumn
The start of a different season means the start of a new menu! Moving into the Autumn months means the luxury country hotel The BQA can include new and exciting dishes to keep your tastebuds watering. As the cooler weather of Autumn begins to roll in, we wave goodbye to the lighter, summery salad dishes and welcome in more homely classics.
A twist on an original classic, this tasty dish is made using venison as an alternative meat to traditional beef. As Autumn approaches, it becomes game season meaning meat like venison are at their best quality. Served with pappardelle pasta and garlic bread, topped with shaving of parmesan cheese, this delicious dish is definitely one to satisfy any appetite.
Another twist on an original, this succulent wellington is currently part of our Specials menu. Allowing us the creative space to include new and exciting flavour combinations, the Specials menu includes dishes that our team of chefs deem extra special. These dishes use the freshest produce coming into season so as to get the best flavours possible for our customers. The Rabbit Wellington is served with truffle mash and root vegetables. A luxury version of truly comforting food.
Pan seared Pigeon breast is served on a bed of roasted beetroot and pickled wild mushroom. All of the main ingredients in this Starter, also on the Specials menu, are coming into season as we move through August and into September. With game being a popular choice at this time of year, teamed with the other seasonal ingredients of the dish this really is a taste sensation.
No menu is complete without the most important section of all… desserts. As a luxury country hotel it wouldn’t seem right to not have luxury desserts on our menu. Welcoming the Autumn months (let’s face it, we’ve had our summer now) means welcoming Autumn fruits such as raspberries. Wild Raspberry Fool is the Specials menu showcase of the succulent raspberry. Served with accompanying hazelnut biscuits this is the perfect after dinner treat.