Forman's Notebook

Articles on the world of food, videos, recipes and seasonal inspiration.

The Best of Autumn

Written by , Posted in News, Seasonal

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The turn of Autumn brings the end to those long warm summer nights. The air turns crisp, and the ground is covered in a blanket of orange and red leaves. Along with this, Autumn also brings the growing season to an end, which means it’s time to stock up for those warming feasts!


 

Whether you’re heading to one of many Bonfire Night events in the park, hosting your own party for family friends, or even cuddled up watching the fireworks from the comfort of your sofa, you can certainly enjoy the celebrations with some good food. HEPBURNS SAUSAGES are great to make a hearty meal; try the Olde English Sausages with some mash, onions, and lashings of hot gravy! If you’re heading outdoors, why not get the barbecue going one last time and make some hot dogs for everyone?

For the kids (and the adults who fancy something indulgent and oh so delicious) who could argue with some cheese on toast? It’s a classic, and our Forman & Field WELSH RAREBIT TOPPING  is made with a mix of Montgomery’s cheddar, mustard, Worcestershire sauce and locally brewed Hoxton stout is all you need. Spread, grill, serve. Genius, and utterly delicious.

Traditional celebrations should be accompanied by traditional comfort food, (we think so anyway!) and BEEF BOURGUINON ticks all the boxes. Made with Lake District Farm beef and local veg, we make this dish from scratch in our kitchens, and goes down a treat with some TRUFFLE MASH. If beef isn’t for you, why not opt for our RETRO COQ AU VIN.

 

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Left: Hepburns Sausages. Right: Beef Bourguinon

 

Food is great and all, but sometimes it’s the liquid accompaniment that really sets the meal on fire and gets those taste buds going. SOMERSET CIDER BRANDY really gives off those Autumn vibes with rich fruity tones. TRADITIONAL LYME BAY MEAD is sweet and warm, ideal with casseroles or some lovely cheese!

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Left: Lyme Bay Mead. Right: Somerset Cider Brandy.

 


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October 2016

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