Hot on the heels of its inclusion in The Sunday Times’ Top 100 UK Restaurants, Samuel’s at Swinton Park is launching a lunch menu dedicated to two culinary stars of the season – pheasant and partridge. Head Chef Simon Crannage’s three-course menu celebrates the flavoursome game birds, together with other Autumnal produce, all sourced from Swinton Park’s 20,000-acre estate, which includes one of the UK’s largest walled gardens. Signature dishes include Butter Roasted Swinton Pheasant with Truffle Jus, Heritage Carrots and Black Cabbage and Roasted Swinton Partridge, Smoked Celeriac Puree, Woodland Mushrooms and Madeira Jus.
Simon Crannage, Head Chef, says, “The arrival of the shooting season provides a rich seam of inspiration where robust meaty flavours are complemented by wine-based sauces and root vegetables and fungi foraged on the Estate. To know that the game on my menu has been reared just a few miles from the kitchen really takes “gate to plate” to a new level.”
Available from Tuesday to Saturday throughout the month of November, The Estate Produce lunch menu costs £25.95 per person, including three courses and a gourmet gift from the estate. Advanced booking is required.
For bookings please call 01765 680 900 or visit: www.swintonpark.com