Cold Weather, Game & Wine

Of all the good feelings there are in this world – sleeping in fresh, white sheets; big cuddles; drinking tea with hot, buttered toast – there are few which rival coming in from the cold.

Here, after you’ve kicked mud from your boots and the shut the bitter wind out at the back door, you will be met by a crackling fire.

It’s warmth will gradually envelope you, thawing your cold hands and warming your heart.

You’ll take off your jumper – your best, woollen gansie – and cast it aside.

You’ve settled.

You’re in for the night now, and happy to spend an evening just sitting, eating and drinking.

 
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Our favourite Autumn dinner is game – bold and distinctive in its flavour, and at its best during this season.

The provenance of our game is very important to us.

We are proud to have formed several local partnerships which means the game we prepare in our kitchen is always sustainable and fresh.

The dishes we bring to your table this month are influenced by the flavours of the season; the changing weather; the familiar desire to eat foods which are best suited to bowls and spoons; to enjoy meals which are warm, comforting and rich.

This month, we’ve combed through the cellar, and found our favourite wines to match:


Roast Buchan pigeon, braised fennel, potato fondant, beetroot relish, Crimond carrot with Polemico Pais, Vina Laurent, Itata Valley, Chile, 2018

‘Like us, Polemico Pais is small and local, and all the better for it. It’s made by Frenchman, Damien Laurent, and his wife Lorena in southern Chile. All the grapes are grown on a single plot and hand harvested. It’s careful, considered winemaking – and we like that. The cherry and caramel notes blend well with the deep, earthy flavour of the pigeon, and is balanced by the sharp aniseed of fennel.


Braised daube of wild venison, creamed potato, Crimond roots, roast shallot, red wine sauce with Double Trouble Shiraz/Cabernet, Barossa Boy, Barossa Valley, Australia

‘Venison and redcurrants: a classic combination and too good to be tampered with. The Barossa blend marries the sweetness of a Cab Sauv with the richness of a Shiraz – with forest fruits being the pronounced flavour. It’s very drinkable and complements the richness of the venison, which is cooked slowly for three hours until tender. The roast shallots and roots – with their concentrated sweetness – marry together with the meat, and the final dish is soothing and deeply satisfying.


Kininmonth pheasant, date and apple stuffing, streaky bacon, potato terrine, savoy with Cabernet Franc, La Tunella, Colli Orientali del Friuli, Italy

‘We have been working with La Tunella wine since we opened in 2015 and Giovanna Borreri hosted a wonderful tasting dinner with us earlier this year. The dish is rich and smoky, which makes the Cabernet Franc a go-to wine. It’s a bright, fragrant number, with hints of blueberries and gentle spice, which blends well with the sweet, fruit stuffing. End notes of bitter cherry in the wine help to cut through the fattiness of the dish – as does the deep, green flavour of the savoy.


These dishes and wines will be available on our dinner menu and drinks list throughout this month.

Come for dinner.

Come spend the night.

The fire’s already on.

Joanna Gall