October at Charlotte’s Place

October 4, 2017 | Charlotte's Place

We’re reaching the peak of autumnal gastronomy with rich flavours and earthy undertones in abundance. It’s a great time of year for fabulous produce and great seasonal goodies – see how Lee’s making the most of them in this month’s new dishes…

New Starters…

Credit Jade Nina Sarkhel-4Smoked Haddock & Potato Chowder . Slow Cooked Duck Egg  

The natural smokiness of Scottish haddock delicately infuses this moreish chowder. Served with earthy potatoes, charred spring onions, herb oil and fresh herbs, the slow cooked duck egg’s rich & fudgy yolk creates the season’s perfect indulgent soup.

New Mains…

Credit Jade Nina Sarkhel-6Confit Salmon . Celeriac . Brixham Crab

A stunningly fresh and flavoursome dish, slowly confit’d Scottish salmon sits on creamy celeriac purée and is dressed with white crab meat, lime, fresh herbs and a radish & celeriac raw-slaw for crunchy freshness.

Credit Jade Nina Sarkhel-7Glazed Pork Belly . Jerusalem Artichoke . Garlic & Watercress

Slow-cured, then pan-fried with apple vinegar, the British pork belly cuts like butter & melts in your mouth. Served with sweet-roasted Jerusalem artichokes and a duo of contrasting sauces – milky garlic and peppery watercress – this dish is an autumnal gem.

New Dessert…

Credit Jade Nina Sarkhel-5Caramelised Apples . English Custard Ice Cream . Cinnamon Crumble

The contrasting flavours of autumnal apples sees Pink Ladies poached in a luscious toffee & brandy stock, a warming compote of Bramley’s, and raw Granny Smith juliennes brought together with extra-vanilla ‘Bird’s’ custard and a granola-style cinnamon and oat crumble topping.