It’s surprising for visitors to our kitchen garden, just how much we still continue to harvest in early November. The vegetable beds are packed with carrots, parsnips, potatoes, beetroot and leeks and while Halloween may have long passed, we are still enjoying our bumper harvest of home-grown pumpkins and butternut squash.
Every morning our chefs make an edited pick from the garden to create indisputably seasonal dishes for Seasons Restaurant lunch and dinner menus and while the offerings are distinctively wintry, root vegetables at this time of year are at their very best.
As well as the root vegetables we are harvesting, a daily supply of salad leaves including chard, baby spinach and rocket feature in several of our dishes. Chard is especially hardy and a versatile vegetable summer and winter and the greenhouse remains a safe haven for some of our more fragile salad and greens.
A great deal of forethought and consideration goes into our garden planning to ensure that a seasonal supply of fresh produce is available for our kitchen team. As well as continuing to harvest fresh produce in November, it’s also an opportunity to lay the foundations for the next gardening year.
A relatively mild but wet October and early November has seen less cold, sharp frosts and has given the gardening team some more time to prepare the kitchen garden for winter. Digging the vegetable plots is better done while the ground is still relatively soft and is a big job for the team in the coming few weeks.
As well as getting the kitchen garden winter-ready, there is still some planting for our winter crops. Winter lettuces and herbs that have been grown from seed and propagated in the glass house are now ready for planting in the poly-tunnels.
As well as using fresh produce on our menus at Rufflets, visitors to the recent Savour St Andrews Chefs Taster Lunch would also have had an opportunity to sample our home-grown ingredients.
Garden-inspired dishes presently featuring on the menu at Seasons Restaurant include:
- Braised beef steak and mushroom pie, served with Duke of York potatoes and root vegetables
- Grilled fillet of plaice accompanied by creamed garden leeks, crispy cauliflower and crushed potatoes
- Wood pigeon, roast garden beetroot, and Stornoway black pudding
- Wild halibut, leek fondue, wild mushroom and smoked mash with shallots and bacon foam
- Roasted grouse, butternut squash, goat’s curd, barley, garden kale and pecan nuts
Some of these home-grown ingredients and dishes won’t be on the menu too long, so do make a reservation at Seasons Restaurant soon!