Seasonal Supper at Randall & Aubin: Mother Nature's Harvest

The harvest season is the time to gather all that the land has yielded for us over the warmer months, and it is traditional for such a prosperous bounty to be celebrated with a lavish meal, drinking games and singing – just the kind of reverie Randall & Aubin loves to embrace at every occasion!

At a British harvest supper, it’s customary to serve a variety of meats, fish, tarts, cheese and ale, and so Ed Baines brings a medley of the most sublime produce from our fields and shores, starting with an amuse bouche of venison, served in puffs with plum orchard chutney.

After a flavour of the forest, we journey to the sea for a taste of the Dutch style Maatjes herring, with beetroot and horseradish cream – the most magnificent way to enjoy the freshest herring, straight from the ocean.

In all the weathers that autumn brings, seafarers often have to battle to bring us their hard won catch, and skate is most certainly an exquisite prize. Ed serves his poached and boneless, stuffed with scallop mousse and accompanied butter fried ceps, braised endive and sour cream pommes purée.

The feast culminates with a rather indulgent serving of Tarte Tropézienne with apple and blackberry compote, which will no doubt see you fit for the next season, as it will provide all the winter padding necessary!

And to finish? No meal is complete without cheese – and for a £7 supplement, you’ll be able to enjoy a hearty offering, served alongside a glass of Irish ice apple liqueur.

A buoyant harvest will see an entire community through the winter months, and if tradition says it should be celebrated and revered, then who are we to argue?