Autumn kicks in with some lovely weather and temperatures are heading for the high twenties. I am going up on to the high fells to see whats about! There were grouse calling last month and I have heard partridges too One or two pheasants on the high ground but dozens running about in the low woods and bottoms. The woodpigeons are busy feeding up on the mown meadows and are very skittish. Rabbits are a bit scarce too but I have that down to foxes. Ok that the foxes take rabbits but they have been taking young lambs and hens too.
I usually do a meal wherein we have provided all the ingredients from the wild I have my partridge "Escabeche" and the Autunm berries are lading the branches. I have wild damsons bottled and although I dislike freezing things to do this meal I have a couple of pheasant boned and rolled in the ice and a venison haunch awaiting its moment of glory!
Lets see whats up on the fells??
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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