As the leaves begin to fall, our restaurants are changing their menus to reflect the new seasonal ingredients as beautifully demonstrated at our Michelin starred City Social. Menu highlights include Highland venison saddle served with shoulder and truffle pithier, red cabbage, celeriac mash and grand venuer alongside Line caught seabass, creamed corn, braised girolles and clam chowder.
In-season produce is fresher and tastes better, sweeter and perfectly ripe. When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, they have much more flavour and nutrition.
Eating seasonally also reduces the demand for out of season produce which further supports more local produce and supports local farming which means less transportation, less refrigeration, less hot houses, and less irradiation of produce.