Click on the picture to read about our chefs Pumpkin tart with chestnut sorbet & candied walnuts

 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

Enjoy the flavours of India on one of our Indian Nights

Summer Special

A special a'la Carte dinner followed by a night in a luxury double room at 22 Mill Street, Chagford, Devon.

Taster menu special offer at 22 Mill Street Restaurant, Chagford, Devon.

Enjoy our luxury 1 or 2 night Gourmet weekend packages at 22 Mill Street, Chagford, Devon.

Enjoy our 1 or 2 night Winter Walkers package at 22 Mill Street, Chagford, Devon

 A seasonal 3 choice menu that highlights the best produce on Dartmoor, Devon. Fantastic value paired with wonderful food- A treat not to be missed.

             Lunch @ 22 Sample Menu

Starter

Crab beignet, cauliflower, watercress veloutè

Beetroot risotto, chive, horseradish

Pork Cheek, mussel and chorizo cassoulet

Mains

Cornish venison, pumpkin gnocchi , red cabbage, wild mushrooms

Roast cod, green beans, creamed potato, artichoke

Blade of beef, carrot, swede, purple sprouting broccoli

Dessert

‘G&T’, sloe gin parfait, lemon sorbet, lime purèe

Dark Chocolate delice, pistachio ice cream, bitter orange

A selection of Devonshire cheeses

Now you can enjoy 5% off food, beverage and accommodation at 22 Mill Street Restaurant and Browns Hotel simply by joining our customer Loyalty Card programme.