Autumn Flavours Explode

autumn dining nottingham

Autumn flavours explode with delicious delights on the new Byron’s Brasserie menu

British poet John Keats described autumn as the “season of mists and mellow fruitfulness” and the talented chefs behind our Byron’s Brasserie have taken this tone to heart in their new autumn menu. As the restaurant at the heart of the romantic Colwick Hall Hotel, we embrace the draw of literature – even our menus are wrapped in the tomes of our greatest writers.

Visitors old and new are welcomed to our dining hall with smells and tastes that suggest and surprise the palate with tastes of the season. That’s warming flavours for the slowly cooling days like scotch egg and tomato jam with apple and pancetta salad. Or the mellow, and definitely fruitful, caramelised goats cheese crème brulee, olive bread crostini, blackberry marmalade and rocket parmesan salad.

Byron’s Brasserie new autumn menu

When it comes to the main dishes, we’re no less creative or satisfying on an autumn day. Come and enjoy our roulade of guinea fowl stuffed with wild mushroom mousse, mushroom risotto and chestnut mushrooms. Or our slow-cooked and pressured belly pork with spinach puree, black pudding bonbon, crispy crackling and mash. These dishes are just swimming in flavour and as inspired as the words of Keats himself.

If the darker nights leave you craving something simpler from your meals then consider enjoying one of our delicious locally sourced British beef steaks. We’ve built a fantastic relationship with our butcher and they send us handpicked pieces of meat which we elevate with delicate seasoning and a hearty chargrill. Ribeye or sirloin, they come served with traditional accompaniments and a variety of sauces.

autumn dining Nottingham

High-quality autumn dining in Nottingham

Our tasty accompaniments to these succulent dishes also deserve a mention. Side dishes like battered onion rings with truffle mayonnaise, asparagus soldiers with hollandaise sauce or kitchen garden sautéed greens in olive oil with tarragon could easily be the stars of the show in their own right. They serve as a delicious foil to the rich and sophisticated flavours of the rest of the menu.

We’ll finish here with a mention of the perfect way to end your meal. Colwick Hall is a stylish combination of historical splendour and modern tastes and we reflect that in our food. We’re proud of delicious options like blackberry parfait, sloe gin and blackberry compote, lemon sponge, micro basil and burnt meringue. There’s also sherry trifle cheesecake with fresh raspberries and crème Anglaise or a fine apple tart and a perfect brandy snap.

Look forward to serving you soon…..