With an ethos that strongly supports the sourcing and eating of the seasons, here at The Montagu Arms Hotel, it’s time to explore what November offers our Terrace Restaurant’s kitchen, and despite the falling leaves and temperature drop, we are also celebrating autumn, as the fine growing season it is.
So, Barry, what has autumn had in store for the gardens so far?
“October saw the harvesting of our kale (Cavolo Nero), other varieties of Kale, as well as our leeks and various types of cabbage.
We also lifted the last of the carrots and cut the remainder of the cabbages.
We regularly need to cut the salad leaves including; lettuce and various mustard greens and corn salad, which are grown in a tunnel in Pennington. We will be planting more soon, from hardwood cuttings that will be grown in prepared beds outside, which is a great way for us to increase our range of shrubs and it’s also the most economical way to increase our stock for the garden.”
What has November got in store for you and the garden?
“November is the time to sow broad beans for The Terrace’s Kitchen Garden, and we are very keen to plant more bee-friendly plants. We are preparing to plant various biennials which will give us a beautiful variety of colours in spring, these are also beneficial for bees and other pollinating insects. These will include: Wallflowers, Myosotis, Foxgloves, Lunaria (Honesty), and Sweet William, which makes for a lovely cut flower – we’ll be growing as much of these as we can in the garden.”
You may know how passionately we feel, at The Montagu Arms Hotel and the Terrace Restaurant, about welcoming every seasonal change to our award-winning menus, with our very own Head Chef Matthew Tomkinson always embracing the delicious freshness, inspiration and reassurance of sustainability that eating the season brings, but what can we do to support the season at home?
Nothing says “autumn” like delicious soups, succulent roasts and comforting desserts, so here are just a few of the fruits and vegetables that are in season now, and even a recipe from Matthew Tomkinson himself, so we can all get cooking with the beautiful autumn ingredients that’s available now…
Beef with Jerusalem artichoke gratin
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