At Three Choirs Vineyard, we look at sourcing locally produced ingredients for our restaurant and with this comes the quality that food lovers across the world have come to expect and love. Luckily, October isn't shy of showing it's true potential with incredible seasonal meat and game such as Duck, Goose, Grouse and Venison all coming into their prime. 

As part of our commitment to great wine, great food and great hospitality, we wanted to share with you two of our favourite dishes created just for October as the ingredients won't be around for long!

Madgetts Farm Duck

Espelette peppered Madgett’s farm duck breast, pickled blackberries and jasmine tea infused red wine jus

A unique dish that gives testament to Britain's historic tastes infused with subtle flavours of the world

This superbly presented dish with Duck sourced from Madgett's Farm in Chepstow, South Wales seasoned with Espelette Peppers, don't worry though, these peppers are a max of 4,000 on the Scoville scale which is around the same warmth as Jalapeño peppers. 

The duck is served on seasonal greens with blackberry and our own jasmine infused Ravens Hill red wine jus. The blackberries are picked on site at the vineyard and lightly pickled in 12 year aged balsamic vinegar. The organic jasmine tea is infused into our Ravens Hill red wine jus (made on site by our skilled chefs from scratch), the sauce is then finished with some of our blackberry pickling liquor to give it a slight sweet and sour note.

And for dessert... 

Honeycomb cheesecake, caramelised Bentleys farm plums

Honeycomb cheesecake with caramelised Bentleys farm plums

With late plums on the menu, this dish definitely won't be around for long! 

Using locally sourced mascarpone cheese and double cream from Bartonsham diaries of Hereford, we create a firm but light cheesecake on a buttery biscuit base. 

The honeycomb is made on site by boiling honey, from Kitchen Garden Preserves in Gloucestershire, with a little caster sugar, once thoroughly mixed we gently fold in bicarbonate of soda to carefully release bubbles through the honey caramel as it sets to create a delightfully flavoured honeycomb structure just a little bitter to offset the acidity of the plums, sourced from our neighbours in Castle Fruit Farm in Newent, and the creamy sweetness of the cheesecake. 

So there you have it, two excellent seasonal dishes from the chefs at Three Choirs Vineyard. 

If you would like to book a table to savour the delightful flavours these dishes have to offer, please do book or call to reserve your table ensuring you'll get seated in a timely manor upon arrival. 

Three Choirs Vineyard Newent, Gloucestershire

Open Monday to Sunday

Lunch: 12.00pm – 2.00pm
Dinner: 7.00pm – 9.00pm

To book a table call 01531 890223 or request table availability online

Three Choirs Vineyard Wickham, Hampshire

Open Wednesday to Sunday

Lunch: 12.00pm – 2.30pm
Dinner: 7.00pm – 9.30pm

To book a table call 01329 834700 or request a table online.