As autumn paints the Hampshire Countryside in shades of gold and amber, our kitchens are getting ready to savour the season through unforgettable dining experiences. In the elegant Oak Room Restaurant, warming dishes crafted from the finest local produce capture the comforting flavours of autumn. We catch up with Executive Head Chef Mike, who shares his inspiration and insights as he prepares to showcase the very best of seasonal dining this autumn at Tylney Hall Hotel.
Which seasonal ingredient are you most excited to showcase this autumn, and why?
Wild mushrooms - I just love them! Penny bun mushrooms (also known as Cep/Porcini) have a flavour that is truly special at this time of year.
Can you tell us about a new autumn dish on the menu, that you are particularly proud of?
The beef fillet with sauteed wild mushroom is a real winner. We finish this with the autumn black truffle, which is so flavourful. A meat-free favourite is the crown prince pumpkin & goats cheese soup, it's so lovely.
How do you incorporate local and sustainable produce in your autumn menu?
This time of year is perfect for using things grown in our gardens. Apples, pears and blackberries all go in to making crumbles, ice creams and coulis.
How does the change in season affect the way you design the overall dining experience?
It's everything. Every season is different, from the ingredients we use, how heavy the dishes are, and the colours that pop on the plate. You really feel the season in the Oak Room Restaurant.
What wine pairings do you recommend with your new autumn dishes?
With the beef fillet, I love a big, bold red - perhaps Châteauneuf-du-Pape, Barolo.
For guests looking to create some autumn flavours at home, do you have a simple seasonal cooking tip or ingredients to recommend?
Get yourself some penny bun mushrooms (mentioned above), and make a soup with them - you'll thank me later!