The sun may be shining outside and the evenings light and warm but at Create, we're already planning for Autumn!

Executive Chef Richie Hobdell and Development Chef Danny Cheetham, present Create’s new Autumn Winter menus, focusing on the Create philosophy of quality and fine seasonal ingredients. During the cooler months our menus lean towards heartier fare and as always, we use only the best seasonal ingredients.

Our chefs and exceptional development team have taken inspiration from traditional and much loved combinations, applying modern, on-trend techniques and ingredients. This year you’ll notice plenty of pickled produce such as cucumber on our dishes, which is the perfect way to cut through the richer sauces and meats that feature on wintery menus. Other en vogue and seasonal ingredients include Kohlrabi, rhubarb, mizuna and freekah.

By staying creative and playful in the kitchen we ensure that our menus are industry leading, reflecting current trends and tastes.

Below is a selection of dishes from our new autumn/winter menus.

 

S T A R T E R S

Ham Hock Terrine
Parsley, caper and onion salad, marrow butter, toasted sourdough, aioli and mustard dressing

Cured Duck Breast
Duck liver parfait, alfalfa sprout and chicory salad, hazelnut, lime pickle vinaigrette

Confit Salmon
Lemon and dill crème fraiche, pickled cucumber and charred kohlrabi

Tarragon and Waterloo Cheese Parfait (v)
Pickled rhubarb, balsamic braised onions

Chili Spiced Fried Tofu (v)
Butternut terrine, avocado lime mayonnaise, mizuna leaves, crispy shallot and chili sauce

 

M A I N   C O U R S E S

Corn Fed Chicken
Rainbow chard, pickled stems, butternut squash puree, roasted garlic, sherry and cream sauce

Slow Cooked Beef Short Rib
Honey and grain mustard pumpkin puree, butter fondant potato, slow roasted heritage tomatoes, toasted pumpkin seeds

Saddle of Lamb
Pearl barley and parsnip risotto, rosemary roasted baby carrot, mint glaze

Globe Artichoke Tagine (v)
Freekah tabbouleh, prune and a za’atar crisp

Spiced Cauliflower Wellington (v)
Roasted heritage tomato, smoked aubergine and rocket oil

 

D E S S E R T S

Fig Bakewell Tart
Vanilla yoghurt and honey roasted fig

Tiramisu
Chocolate sponge, mascarpone cream, coffee and rum syrup

Chocolate Mousse
Brownie crumb, caramel sauce, pistachio tuile, orange zest

Ginger Panna Cotta
Poached rhubarb, caramelized white chocolate, orange gel

Banoffee Pie
Salted caramel, bourbon cream, hazelnut crumb, cocoa nib tuile

 

 

 

If you have any questions our new Autumn Winter menu please get in touch, our dedicated team who would be delighted to help.