From 24th-26th of November it’s Game Weekend in 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!”
Cream of Parsnip & Apple soup
Parsnip crisps & Game chips (v)
Pressing of Suffolk Wild Game
Suffolk Chutney, pickled Carrot Ribbon’s and Sour dough toast
Pan fried Quail Breast, Black pudding & Sweet potato croquette
Calvados & Ginger jus, Bacon Shard & Samphire
Duo of Denham Estate Venison
Potato topped Venison pie, Pear shards, Venison loin and berry jus & Bitter Dark chocolate
Game Mixed Grill
Mini Yorkshire pudding, fried quails egg & a Stack of Square cut chips
Pan Fried Bubble & Squeak Cake
Truffle infused Hollandaise, poached hens egg, Broad Beans, Wild Forest Mushrooms (v)
Desserts will be from the fixed price menu
To book your table in our Squires restaurant call 01638 663175