The nights are nippy, the days are getting shorter as we ponder Keats's cherished and oft used homage to the seasons. In mellow and fruitful mood we have planned our season's events to warm the soul and make the very best of autumnal ingredients.
The first of our Autumn Thursday suppers is our Free-From dinner on Thursday 4th October, a menu dedicated to dietary requirements but one also to be enjoyed by friends, family and spouses. The kitchen has set out to create dishes that our team would be proud to cook for all our customers. Diners will be welcomed with a complimentary aperitif, a chilled glass of Estrella Damm Daura gluten-free lager and canapés of teriyaki shredded duck, spring onion and ginger, wrapped in an almond milk pancake. A starter of spiced butternut squash, coconut cream, onion bhaji and coriander oil will be followed by beetroot-cured local mackerel, quinoa and wild rice salad, beetroot soufflé and apple chutney, then a main course of roast beef and mushroom-filled ballotine of guinea fowl, dry cured bacon, polenta, Swiss chard and red wine reduction and finally a delicious chocolate hazelnut cake with damson sorbet. (Vegetarian option also available on request).
No-one would ever guess, if we hadn't told you, that it is a gluten-free menu. £30 per person for a 4-course supper.
The second of our Autumn wine dinners takes place on Thursday 25th October and the chance to savour, literally, the last of summer with selected wines from Southern France in the company of Anne Rogue from AdVini, paired with an inspired menu from Jeremy's team celebrating the flavours of Languedoc Rousillon. £60 per person including arrival aperitif, wines, coffee and petits fours.
Last November, Macmillan Cancer Support hosted a charity dinner at Jeremy's. It was a great success and they managed to raise a whopping amount of money at their sell-out evening. This year, Jeremy's is really glad to welcome back the organisers for their annual 'gala' dinner on Friday 9th November. £40 for a delicious 3-course supper including arrival aperitif, coffee and petits fours. You can either make up a table of ten or join others. Please call David Metcalfe on 01444 415060 or email him at firstname.lastname@example.org to book. But don't leave it too late as spaces are filling up fast.
We look forward to seeing you soon
Jeremy, Vera and the team