From 5th – 11th September it’s Game Week at our Squires restaurant and we have a delicious menu in store for you!
Wild game is generally more flavoursome than farmed meat, and may be a little tougher, depending on the age of the animal. To counteract the toughness, it’s ‘hung’ after shooting to help tenderise the meat and encourage the development of ‘gamey’ flavours. The longer meat is hung, the more pronounced the flavour will become, but hanging periods usually range from two days (for rabbit) to up to 12 days (for venison).
Our Executive Head Chef Sean Melville has created a menu using great quality, local ingredients and then giving the dishes a modern twist!
Game is one of the most healthy meats to eat, minimal fat and full in flavour, it truly is the taste of the Autumn in the country!”
Seared Rabbit Lion & Parma Ham
Confit Shoulder Croquette, Greengage gel, Pea Shoots
Dauphinoise, Blackberry & Apple, Croissant sauce
Suffolk Game Pressing
Ginger Foam, Pickled Cucumber, Bacon Shards, Horseradish Melba Toast
Seared Venison Loin
Haunch Hotpot, Candied Parsnip, Pear, Binham Blue, Jus, Dark chocolate
Roast Grouse Breast
Braised leg &Spring Onion Potato Cake, Blackberry & Anise Jus, Crispy Kale, Celeriac Puree
Wild Boar Porchetta
Basil Puree, Salt baked Artichokes, Potato Fondant, Beetroot Tuille
Deserts selected from this week’s fixed price menu
To book your table in our Squires restaurant call 01638 663175