Dear subscriber,

Well autumn has officially arrived and it heralds the changes on menus across the land.

Currently we have British Food Fortnight (20th Sept – 5th Oct)– which highlights the local availability of glorious British produce we have on our doorstep.

I’m fortunate to have a number of suppliers who are local to the restaurant – and who manage to source the best British produce for our service. Our exclusively British cheeseboard is available all year around.

Our menus have been updated to reflect the changing hues of autumn and can be found new Autumn Menu.

The wine lists have been updated and a copy can be found new Wine Lists.

News
The AA Restaurant Guide has recently awarded us 2 Rosettes ‘for culinary excellence’, something the whole team are extremely proud of.

Charity
It also means we have an opportunity to give something back to the local community:

Over the fortnight I will be hosting a few days of cookery at the 3 schools I have ‘adopted’ – Dame Alice Harpur, Bedford; St Mary’s C.O.E. Wavendon and Walton High, Walnut Tree.

During the month of October we will again be part of the nationwide ‘Restaurants Against Hunger’ campaign, which highlights the food crisis especially

Something for the diary
The winemaker’s calendar of dinners for the coming season has been put on hold as most are too busy in the field with harvesting and late harvesting to answer emails and co-ordinate them into a legible calendar. However we have been able to secure 2 for October so far.
On the 15th October, we will be hosting an evening of ‘Canadian Ice Wine’ with a 5 course tasting menu.

And on the 23rd October we will be hosting a Wine Maker’s Dinner: from Weltevrede, Cape Town and will be a 7 course dinner with matching wines.

Places are limited for both events.

Something to look forward to: ‘Le Beaujolais nouveau est arrive!’

On the 20th of November we will be hosting a charity dinner for the Beaujolais Nouveau run – it’ll be with the Lions Club of Milton Keynes and promises to be an evening worthy of keeping it local with a bottle of ‘new’ wine.

Your Comments
Your feedback and constructive criticism is highly valued and I would appreciate any you’re able to share directly with me. We are constantly looking for ways to improve: from service to food to overall dining experience. – most of you will know me from my after-service ’meet and greets’, however it might not be possible to see everyone.