Wildhive
Festive feasts and seasonal suppers: Take a look at our Best of November menu
Each month, we craft new menus that highlight the very best seasonal produce that we can get our hands on. We grow our own produce in our kitchen garden and buy from local businesses to ensure that when you visit us, we serve up the freshest flavours in our Garden Room restaurant. And with winter creeping ever closer, this month’s menu features hearty dishes to make your soul sing.
Game pie and peas
While rabbit can be served up at any time throughout the year, you’ll only find pheasant on our menus between October and February, which makes it something that definitely shouldn’t be missed. Our game pie features both, alongside pease pudding and a fruity Cumberland sauce made with top-notch redcurrant jelly.
Roasted turbot fillet
This beautiful, bright white flatfish is delicate and light, which is why it’s perfect with fennel’s aromatic flavours. We’re even pairing it with a sauce made from Tarquin’s pastis, for an extra punch of anise, and black tagliatelle.
Bramley Apple Eve’s pudding
The first known recipe for this autumnal treat originates from 1824, but our version is a little bit different. Named after Eve from the Garden of Eden, our November special features a layer of Bramley apples topped with our super soft sponge cake. And to top it all off, why not help yourself to lashings of vanilla custard?
Chestnut and Wildhive honey crème brulée
Chestnuts are synonymous with autumn and winter, and we’re serving them up with some freshly harvested honey from our very own beehives. Our homemade crème brulée comes complete with a cranberry and almond biscotti, perfect for dunking into a hot coffee.
To read the whole November menu, click here.
