Autumn is finally here and it certainly a chefs favorite season with the hard work of summer growing seasons coming to fruition with countless dark fruits, nuts and berries ripe for use.
The misty mornings that come in with the changing of the season provide forest and fields the perfect growing conditions for fungi and we will be proudly serving wild Cepe and other autumnal classics foraged from the length and breadth of the land bought to you courtesy of our network of foragers headed by Chris Bello of Bello Wildfoods.
Wild game meat has started to make an appearance, Grouse is running strong on menus across the city and the season for Venison, Pigeon and partridge has started too.
Wonderful late year greens and cabbages and rich berry laded sauces will accompany these meats perfectly.
Our new Head chef Patrick George (formerly of ethical food innovators, Konstam) and his team have great knowledge and experience of utilizing these wonderful ingredients and a great list of expert suppliers that provide all of these in sustainable manner
Sustainability is the key word in the food ethos here at The Three Stags; with the kitchen team and proprietor Richard Bell (A founder member of the Sustainable restaurant association) having to credentials, and a keen interest in bring you the best of the land without abusing it, from this we will have a wonderfully high number of amazing vegetarian and vegan dishes to offer you on top of the seasonal meat and fish.
Our suppliers include...
Daphne's original Welsh lamb.
Dame Daphne Tilley A.K.A “The Lambassador” is the driving force behind the recognition that Welsh lamb has as being the best in the world. She created the renaissance of the wonderful produce from the region and happens to provide the best Lamb, Free range Chicken eggs and Venison that can be found anywhere in these Isles.
Richard and Hugh at the foodchain operate a wonderful concept whereby middlemen, large storage and repeated transport of food are removed, they provide links between Kitchen and farm, restaurant and fishing boat, consumer and forager to bring food in as fresh as its picked and without needless food miles.
Some wonderful examples of this are:
The Sutton community farm where our greens for Sunday roasts and perfectly local and seasonal produce can be ordered at 10:00 picked at 12:00 and delivered into the kitchen by 17:00... It really does not get any fresher than that and is fully organic too.
Gary Hendricks and his Boat the Charisma bringing seafood so fresh up from Brixham daily in a wonderfully smooth system whereby phone apps are used to tell the chef what is brought in each morning on the boat and ordered by lunchtime to avoid disappointment; the product arrives on a first come, first served basis of fish straight out of the Atlantic, the Charisma is one of a fleet of 3 small boats we use from the region so our fish dishes change in accordance to what is caught that day, keeping them as fresh as the fish itself.
We have links with a mussel farmer named Ted in North West Wales who occasionally lands the most amazing Sea bass and lemon sole too, so do look out for these on our specials board.
In the Cotswolds we have a guy named Martin who will be providing us with chalk stream Crayfish that will go very well with some wild rabbit in the old school dish of Stargazey pie... another one to look out for in the coming weeks!!
Due to our commitment to ethically reared and sustainable produce we cannot guarantee what will be on the menu from week to week, we love to simply go with the flow to provide happy food that allows freshness and the natural season to dictate what we serve.
So on the back of this here are some ideas of the food and dishes
Watercress in abundant in streams and brooks currently, it’s delicious and available to anybody taking a crisp autumn walk
Ceres... the mushroom also known as porcini, or even penny-buttons are popping up in many a secret location (foragers protect their territories with vigor for these gems)
Cobnuts, walnuts, figs, damsons, blackberries, apples, pears, rose hip, sloe berries.... the list could go on indefinitely at this time of year with what’s about in the hedgerows and woodlands at the moment
Sweet corn is plump and juicy and perfect when finished with butter and a little chili in our clay oven.
Mixed climbing beans, toasted cobnuts, sauce polonaise
Buttered Pak Choi, garlic, Lemon
Braised Courgette, Mint, Chili
Salt Baked Kohl Rabi, Walnuts, Pesto
Baby mixed beetroot, Goats curd, Chili, watercress
Foraged sea vegetable terrine
Butter poached salmon, Raw Salad of Radish, Shallot, Cauliflower & Almond
Pickled Sardine, Shallot, Caper, Poached Egg Yolk
Monkfish Scampi, Scallop Salt, Tartare, (More of a bar snack)
Crab Salad, grilled peach, lemon & radish
Seared Venison, Beetroot, Kohl Rabi, Sweetcorn, Damson Sauce
Saddle of Rabbit, Bacon, carrot puree, Elderberry Sauce
Grilled Lamb, fried tomato, yukon gold potato, salted apricots
Hay smoked duck, roast fig & orange
Brambly apple & blackberry crumble
Baked plum and almond tartlet
Spiced Ginger Cake, Marmalade, Earl Grey Ice Cream