A peek into our Autumn Winter 2023 menu

We are thrilled to unveil the illustrations behind Blue Strawberry’s exquisite Autumn Winter 2023 menu. As we approach the cooler seasons, this menu showcases a culinary journey that marries the finest seasonal British ingredients with artistic ingenuity. Guided by the theme of natural elements, our menu brings forth the enchanting essence of smoke, earthy tones, and locally sourced ingredients, curated to create a symphony of flavours in each bite.

At the heart of this new menu lies the collaboration of our brilliant Executive Chef Dean Hoddle-Smith, Development Chef Euan Peach and Pastry Chef Davide Piva. Together, they have woven taste and aesthetics, with each dish perfectly captured through illustrations as done by Event Stylist Georgie B.

Before the big reveal of our newest imagery and video, here is a look into the illustrations that helped our team bring the Autumn Winter menu to fruition.

Canapés

Our vegan canapés promise a conscious culinary delight. The Zero waste brussels sprouts bhaji is a celebration of sustainability, paired with coconut yogurt and celeriac chutney, offering an explosion of flavours that are as ethically satisfying as they are delicious. For those craving umami, the Cabbage & shitake yakitori presents a smoky ensemble, glazed with smoked soy maple and crowned with tangy kimchi.

For meat enthusiasts, the Duck pastrami canapé (below) takes centre stage, adorned with buckwheat praline, brown butter parsnip purée, and a tuille infused with the aromatics of coffee and cardamom.

Vegetarians will delight in the Jerusalem artichoke & hazelnut blini (below), where smoked leek mayo and crispy leeks partner with delicate flavours, showcasing the elegance of simplicity.

Starters

The starters are a testament to the interplay between fire and sophistication. The Leek cooked over fire (below) pays homage to tradition with a twist, accompanied by truffle mayo, smoked romesco, and toasted pumpkin seeds. Our Chestnut leaf tea smoked sea trout provides an ode to the sea, enhanced by Welsh kombu, dashi, and Exmoor caviar – a delicacy certain to impress.

Mains

For the main course, the Hake Grenobloise is adorned with potato pomme Anna and roasted parsley roots. The vegetarian Mushroom paupiette (below) encompasses the natural theme and is complemented by British yuzu hollandaise, artichoke gnocchi, and the richness of smoked onion.

Desserts

The dessert menu encompasses sweet and decadent with options such as the White chocolate & kirsch mousse (below) which dazzles with morello cherry gel, matcha tea, and a delicate green tea sponge. Meanwhile, the Golden caramelised apple tarte tatin draws you in with its rich aroma, harmonising perfectly with a vanilla bean biscuit and the allure of liquid caramel.

Our commitment to innovative excellence

Our team takes pride in sourcing the freshest in-season British ingredients, fostering relationships with local suppliers that mirrors our commitment to quality and sustainability. Every dish encapsulates the spirit of the season, the essence of locality, and the magic of culinary artistry.

As we put the finishing touches on each dish, the anticipation for the upcoming photoshoot and video reveal builds. We can’t wait to bring this gastronomic journey to life!

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