Walwick Hall’s new winter menu celebrates the best regional produce, with locally reared lamb, beef and pork starring alongside seasonal fish and local vegetables.
The dinner menu includes rosemary-roasted lamb rump served with pancetta and shallot potato cake, kale, braised salsify, mustard purée and crispy sweetbread, and the catch of the day with marinated artichoke, blistered tomato, onion, fennel and lime salad and tomato vinaigrette. Seared stone bass is accompanied by crushed saffron potatoes, fennel and a sautéed spinach and shrimp meuniere, while beetroot and goat’s cheese gnocchi, and wild mushroom and tarragon risotto also star on the new menu.
Desserts include autumnal and winter flavours of saffron-poached pear, plum and buckwheat, or autumn mousse – a goat’s cheese frozen mousse with beetroot caramel, puff pastry, walnut and sorrel.
Walwick Hall, Humshaugh, Hexham, NE46 4BJ, tel 01434 620 156, www.walwickhall.com
