Just over a fortnight to go before the next supper at Macknade, so I have been finalising the menu. The weather seems to be turning, the sun working hard to warm us up and the days certainly longer. Hooray! I am not a winter lover and am coming to the end of my love affair with stews and braises, slow roasts and pies. It’s time to lighten up.
At the moment the menu looks like this, but I am still playing around with pudding ideas, so it might end up tweaked a bit….always the fun bit ‘playing’ as it means we get to eat lots of different versions and combinations at home. Perks for the family…
Roast heritage carrots, pumpkin and beets with Duddleswell sheep’s cheese from the High Weald dairy….just over the Kent/Sussex border
Cod and cockles with thyme butter – thank you Rob at the Compasses Inn for the inspiration!
Roast venison haunch with haggis and kale – we had this on Burns night with a leg of Muntjac and it was so utterly scrumptious that I wanted to share the love
Rhubarb, baked custards and ginger crunch…..or will it be Blood Orange curd tart with poached rhubarb…..or buttermilk puddings and ginger snaps…….I’ll let you know!
As ever, if you have specific dietary requirements then I will always try and accommodate them if you let me know when you book. And don’t forget, we’ll be serving a Kentish sparkler to start off the evening, thanks to Ben at Gusbourne Estate.