RECIPES TO TRY THIS MONTH

ROAST SQUASH WITH CHILLI AND PINE NUTS

1 Butternut or Acorn squash
Pinch of dried chilli
Rapeseed Oil
Sea salt
Black pepper
1 Lemon (juice only)
2 tablespoons of toasted pine nuts

De- seed and chop the squash into rough wedges (peel if you prefer) and put in roasting tin. Toss in rapeseed oil, chilli and season with salt and pepper. Roast for around 40 minutes. Toast the pine nuts in a dry frying pan until golden. Scatter nuts over the squash and add a good squeeze of lemon. Eat as accompaniment to rich game with wilted kale, in a warm salad with spinach and goat’s cheese or add to a risotto.

SOMERSET CIDER CLASSIC

1 piece of stem ginger
20 ml of calvados
A good bottle- fermented Somerset Cider
Pinch of nutmeg dust

Place one piece of stem ginger into a champagne saucer. Add a little syrup if you like a sweeter cocktail. Add the calvados and top up with bottle- fermented Somerset Cider.
Sprinkle with the nutmeg dust and serve.
 

OCTOBER NEWS

As the nights draw in and the leaves change colour, we are busy pickling, preserving and relishing the abundant variety of produce that October offers.  We’re craving root vegetable soups in jewel colours and a whole host of pies from humble mushroom, through Cornish fish to game birds. A foraging trip has been planned to procure some damsons for Berwyn’s almost famous damson chutney, perfect with that venison.

VERY PROUD

Berwyn are very proud to announce an exclusive collaboration with Proud Galleries, to cater for private views and events at their Chelsea and Camden locations and at the Strand gallery. Proud galleries are Europe’s most popular photographic exhibition spaces and showcase portrait and documentary photography of popular culture with an emphasis on musicians.

Our Bites menu of canapés, bowls and tasting plates is the first choice for gallery events, we recently served canapés including Berwyn’s own beetroot cured salmon at the opening of the Jimi Hendrix’s London exhibition at Proud, Chelsea. Our bespoke service is also in demand for private views of work with a strong identity. A recent photographic exhibition of Pamela Weinstock’s work demanded sensual, exotic food, so we created a canapé menu just for her. To see the menu go to the Food page and click on Bespoke.

BERWYN FAMILY

This week we have to say bye to Pedro who’s off to Argentina and hi to Ed Sargent the newest member of the Berwyn team. Ed has an immaculate pedigree, having been trained by some of the best in the business at J Sheekey’s and has worked alongside the pioneering talent of Diego Jacquet. He’s even done a stint with Jack O’Shea and can wield a knife with a surgeon’s precision. Ed’s burning passion for creating incredible food has fired us up for Autumn.

PRODUCT OF THE MONTH

sussexgoldlogoThis month we want to tell you about Sussex Gold, who have been farming since 1946 in the Weald of Sussex, on a farm overlooking the South Downs. They carry out the entire process of growing, cold pressing and bottling the Oils on the farm. Our favourite is their Oak Smoked Cold Pressed Rapeseed Oil, try it drizzled on roasted root vegetables like squash, beetroot and parsnip and add it to soups for a hint of smokiness. It’s also good for you, it has half the saturated fat of olive oil, contains omega-3, -6 and -9 oils, and is a source of natural vitamin E, and it’s produced in Britain.