THE private dining restaurant Halcyon Days has produced a new revamped “End of Summer” menu for its unique establishment in Ballaugh.

Liz and Gordon Gubby, who celebrated the second anniversary of opening their restaurant in July, are using some “seasonal specials” in the new menu including wild mushroom soup, trout omelette, Elizabethan rabbit, coq au vin, stuffed wild mushrooms and, amongst the desserts are wild plum cobbler with custard and wild blackberry mess.

“We like to change the menu to make best use of the wonderful seasonal food and this time of the year is exceptional,” said Liz Gubby who runs the restaurant, farm shop and tea room with husband Gordon.

“September heralds the start of the wild mushroom season and with all the sunshine and showers we have had over recent months it promises to be a good one. If the mushroom harvest proves to be successful, there will of course be a good sprinkling of fungi dishes on the October menu.”

Liz and Gordon have enjoyed what they describe as “an excellent summer” at Halcyon Days. The private dining, tea room and farm shop have all been busy. “We are delighted with the progress of the Halcyon Days venture, and would like to say a big 'thank you' all our customers old and new who have supported us during our first two years of trading.”

The late summer wild fruit bonanza - one of the best in memory - has also been welcomed by Liz and Gordon who have collected many baskets of red plums and, for only the second time in 13 years, wild yellow plums. “We now have wild plum jam and spiced wild plum chutney and they are lovely,” said Liz.

“Now Autumn is on its way we will be extending our range of home made soups, breads and cakes in the farm shop, and will also making loads of jams, jellies and marmalades, along with the ever popular Elderflower Fizz.”

To sign up for the regular e-mail newsletter contact Liz on   liz@redcetera.com or phone 495662