Seasonal Eating to start the year – its nearly the end of the game!
One of the best things about eating in season produce is that there’s never time to get bored. As one food falls off the seasonal calendar, another takes its place. We’ve said goodbye to the vibrant flavours of summer and hello to richer autumn and winter treats, such as Pheasant, Duck, Geese and Partridge.
However, game season is nearly coming to an end, which means there’s limited time left to enjoy the delicious meats which are currently in season. Don’t miss out on our poached duck egg yolk, partridge, artichoke with black truffle or our venison lion, braised shank, parsnip, salsify and kale.
At Taylor’s we pride ourselves on serving seasonally led fresh produce, supporting the community, local farmers and businesses. Eating seasonally has many benefits providing a richer flavour, better nutrition and is more environmentally friendly.
The ground is hard, and the air is frosty at this time of year, but, while much of the veg patch is in hibernation, the hardier British produce is in its prime right now. You should be enjoying lots of exciting winter vegetables, broccoli, brussels sprouts, cabbage, cauliflower, kale, leeks, lemons, oranges, parsnips, tangerines and turnips. With chilly temperatures and wintry weather, February is a month of hardy root vegetables that work well in wholesome, comforting dishes. Think mashed potato, leeks and cabbage. All the wonderful wintery vegetables we enjoy eating with stews and casseroles will be served and enjoyed for the coming months here at Taylor’s Fine Dining.
Our menu changes weekly where everything comes in fresh and seasonally-led, you can expect to eat oxtail with parsnip and roast onion starter, stone bass fillet with broccoli and rosti potato for main and orange, grapefruit with fennel.
Book now to enjoy this season’s quality ingredients.