Allister Barsby, December 2016

This time of year is always a busy time once the festive season starts.  Once the selected menus have been created and in between the celebrations, it’s always a great opportunity for me to get on with some menu development and make any changes just in time for Christmas.  

With that in mind, we’ve had some new introductions to the menu with a sweetbreads and scallops starter, which is proving to be a firm favourite with our guests.  Game season is still going strong so we have added some wild duck, which is served with sweet and sour cabbage, black garlic, creamed celeriac, chestnut puree and a mulled sauce.  The desserts saw the addition of an apple strudel soufflé, which is lightly spiced and served with an intense vanilla ice cream, it’s just perfect for this time of the year.  The base is actually made from a puree of spiced Cox apple that we blend cooked puff pastry into, no crème patissiere is added to keep it full of flavour.  A spoonful of apple and raisin compote is placed into the centre for some texture and acidity.  

We kicked off the celebrations with our annual Christmas Ball over the weekend, so we are now looking forward to a festive few weeks at Grove.