It’s always sad to say goodbye to summer, but here at No.11 Cavendish Square we like to look on the bright side. Autumn is a fabulous time of year; crunchy leaves on the pavements, cosy nights in, jumpers… but in our book, best of all are the delicious ingredients that come into season. Every year our kitchens get even more creative with their menus and we think their 2017 Autumn/Winter dishes are their best yet.
Spring-born lamb is at its best in autumn and one of the most popular dishes on our Hot Fork Buffet menu is our braised lamb with roasted autumn roots and a rich tomato and rosemary gravy. The juicy, succulent lamb reveals its true depth of flavour when cooked slowly and this marries beautifully with the sweet, seasonal vegetables.
The bright greens salads of summer give way to deep, dark greens of leafy vegetables as the weather turns colder in autumn. Cabbages, kale and sprouts are delicious at this time of year as our Pan-roasted fillet of seabass, with red onion wilted kale and a citrus dressing proves.
With great ingredients, sometimes keeping things simple is the best way to showcase flavours. That’s why we serve our new potatoes dressed in just a little olive oil and our chantenay carrots roasted and glazed with just a dash of honey. We source our ingredients as locally as we can, not only to ensure low food miles but also because it means the food we produce is as beautifully fresh. Some of our suppliers are as close as Guilford in Surrey.
An autumn menu wouldn’t be complete without a squash dish, and our Formal Dining menu’s curry-spiced crown prince squash soup – red onion bhaji, courgette chutney and coriander cress starter is a real crowd-pleaser. Comforting, fragrant and full of flavour, this soup with a twist shows traditional autumnal vegetables in a new light.
As the weather turns colder, appetites turn towards hearty dishes and root vegetables play an important role in these meals. Our Formal Dining menu boasts a delicious charred Hereford beef sirloin – brioche-crusted slow braised pulled beef, creamed horseradish pearl barley, root vegetables and London porter ale jus. Comfort food at its finest.
Nuts and mushrooms
Forest flavours are an integral part of any autumnal menu, and our chefs have created two fabulous dishes that really let these ingredients sing. The Ricotta ravioli with woodland mushrooms, baby spinach and leeks from our Formal Dining menu has a rich, creamy flavour with deep, earthy undertones. On the sweeter end of the scale, our Hazelnut and stem ginger pudding – ginger toffee sauce, clotted cream ice cream and custard sauce dessert shows off the hazelnut in all its glory.
These examples are just a selection of the dishes on offer at No.11 Cavendish Square this autumn. To see the full range of menus (from fine dining and bowl food to canapes and breakfasts) visit our catering pages. If you have a specific theme or cuisine in mind for your event, our kitchens are more than happy to work with you to create a bespoke menu. Give our Venue Team a call on 020 7307 2474.