From 7th – 13th November 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!”
SEE FULL MENU BELOW:
Starters as Fixed Price
Lavender Scented Venison Loin
Smoked Game Scotch Sausage, Blueberry Coulis, Baby Turnips, Celeriac Dauphinoise, Cavolo Nero, baked Oat crumb
Whiskey Pot Roast Pheasant
Butter Mash, Savoy Cabbage, Braising Liquor
Traditional Butter Roasted Grouse
Bread Sauce, Pate Crouton, Game Chips, Roast Jus
Game & Port Pie
Thyme & Suet Crust, Binham Blue Nugget, Clapshot, Fine Beans
Barbeque Seared Partridge Breast
Cajun Spiced Parmentier Potatoes, Spiral Pickle, Port Wine Essence
Desserts as Fixed Price
To book your table in our Squires restaurant call 01638 663175