This month, our Head Chef Mark Coleman and his fabulous brigade are whipping up a scrumptious seasonal menu for autumn and winter months at the hotel and
our open Christmas party event on December 14th.
The kitchen are preparing a new and exciting dish for this week; A Confit of Duck with Apple and Grape Chutney, Melba toast and crisp Shallot Rings.
It tastes as good as it looks!!
Also appearing on our seasonal menu is a hearty Venison Cottage Pie with creamy Swede and Parmesan mash and for the vegetarians, a delicious Pumpkin Risotto
with wild mushrooms and chestnuts.
But, don’t forget to save some room for our warming winter desserts such as the classic Christmas pudding with brandy sauce, or chefs own Pistachio Crème
Our mouths are watering already, these delights are all available from the 1st December!!
In other news our local wine suppliers Haynes Hanson and Clarke have updated our wine list for house
wine available at both hotel and barn! Annie and I have had the best time sampling… we highly recommend you do the same when you come for dinner!
We especially love the Cabernet Sauvignon (nose of cassis and chocolate…YUM)
and the Sauvignon Blanc (fresh and vibrant gooseberry and elderflower)!
Both available as part of our drinks packages!
The autumnal theme was also used at Hyde Barn in October by Alana & Colin! Here is their decadent top table…
Laura from Cotswold Blooms created the beautiful floral designs with bold Autumn colours
and the cake, cascading with red, orange and gold flowers was lovingly made by Vanilla Pod Bakery.
We’re now looking forward to preparing some winter Pimms with warm apple juice for our up and coming events!
Enjoy the rest of November!
Lots of Love from
The Hyde Barn Team