THE October menu at the Halcyon Days private dining experience in Ballaugh is once again concentrating on the rich local produce which is at its peak this month.
Dishes such as roast wild partridge, rabbit liver pate, vanilla apples and wild blackberry mess feature on this month’s menu, together with lots of seasonable vegetables served with main courses. Luxury bread and butter pudding also sounds just perfect for this time of the year.
Liz and Gordon Gubby, who run Halcyon Days from their home on the TT course in Ballaugh, say that October is “the season of mists and mellow fruitfulness”. It’s an apt description for the bounty of local produce available at this time of the year.
In the Farm Shop alongside the restaurant, they currently have available a wide range of hand made pies (game, rabbit, beef, chicken), cakes, breads (to order), jams, chutneys, eggs and honey, plus seasonal fruit and vegetables all of which are produced on their land without the use of either chemicals of artificial fertilisers.
This autumn Halcyon Days has also introduced some new products to its shelves – namely ‘Sweet Chilli Beetroot’ (great with either cheese or cold meats), ‘Apple Marmalade’, and ‘Sage Jelly’ (excellent with pork or game). But the products come with a warning - “these new additions are so scrummy that you may be tempted to eat the whole jar in just one sitting!”
Liz added, “It is also the time of year when our thoughts turn to planning that special Christmas 'do' - so if you are wanting a private dinner party to celebrate a birthday or anniversary, a company 'bash' to motivate both yourself and your staff, or simply want to spoil yourself, your friends and loved ones'- we would be delighted to be your venue of choice.”
Bookings for the three course £30 October dinner menu can be made on 495662 or e-mail liz@redcetera.com
