The days are getting shorter (and colder), a fact reflected in the changing face of any self-respecting seasonal menu.

Last week, we were approached by our (highly secretive) game supplier. He’s ready with the first shootings of partridge and, fortunately, we’re ready with the lovely roasted quince that proved so popular last year. I always think of partridge as the perfect entry level to game. Unlike pheasant, partridge stays moist and on the bone. Pheasant is often a really tough (literally and figuratively) meat to cook. Like wild rabbit, it gets an awful lot of exercise which leaves the meat fibrous and the legs almost unusable – the meat to bone ratio is extremely low.

 Eating seasonally allows us to connect with the cycles of nature and the passing of time. The anticipation of a specific food serves to intensify the enjoyment of its first appearance on our plate, and even the sadness of its departure leaves us with a bittersweet memory which is only extinguished by the arrival of another foodie treasure.

www.eattheseasons.co.uk is a great web site.

Sample AutumnSet Dinner Menu

A menu chosen to highlight the best spring local produce, cooked to perfection

Starters

Pork cheek, chorizo and mussel cassoulet, parsley, Parma ham

Hand dived king scallop, crab beignet, cauliflower and watercress

‘Trifle’- Creedy Carver duck, foie gras, sweet corn, Madeira, black truffle

Beetroot Risotto, organic poached egg, chives, horseradish emulsion

                                                                           Main courses

                                Line caught cod, garlic winkles, green beans, salsify, globe artichoke

‘Hare and pear’- quince, cep tortellini, Jerusalem artichoke, port jus

Spiced Cornish Venison, pumpkin gnocchi, parsnip, celeriac, kale

Duo of South Devon Beef, carrot and swede, shallot marmalade, spinach, broccoli

Dessert

Tobago chocolate delice, pistachio, orange, cassis tuille

‘G&T’ – Plymouth sloe gin parfait, lime, angostura and lemon sorbet

Apple Bavarois, calvados syrup, chestnut sorbet, candied walnuts

A selection of Devonshire cheeses

Vulscombe goat’s cheese, Harbourne blue, Haytor Cheddar, Sharpham brie

                                                                                                        Coffee and petits fours £4.00

2 courses £36.00 per person
3 courses £42.00 per person

Call 01647 432 244 or e-mail 22millst@22millst.com to book

Subject to availability
Price inclusive of VAT, excluding Service Charge
(Dishes may contain nuts, please ask a member of the team if you require assistance)