Autumn into Winter at The Dysart Petersham

The leaves and colours are nearly gone as we write.
The outside scene is very different; suddenly sculptural and spare again, a whole new beauty of structure and shapes laid bare.

Timing of the seasons may be changing, but the fundamental rhythm remains and the simple comfort to be derived from the familiar and the expected, tradition, is reaffirmed.

A wonderful time for the relaxed country walks all around us.
The log fire is burning again and gives comfort in many ways.
We are adding more cast-iron radiators as proof against the coming chill.
New garden lights bring the garden to life in the dark afternoons and evenings, gleaming green through the windows and highlighting the web of bare branches.

The usual Autumn and Winter ingredients are arriving – no less exciting each year for being familiar and expected as we head towards the rich aromas and flavours of Christmas; tradition reinvigorated by enthusiasm.

Our menus are changing as the new fruits, vegetables, herbs and meats of the season arrive. Our new set menu starts on Tuesday 10/11 and takes us to our Christmas menus from 30/11. Look out for crab and wild apples, walnuts, alba truffles, old varieties of wonderful vegetables, roasted fennel, feather blade beef, mushrooms, smoked bone marrow, purple garlic and Comice pears, to name just a few.

Our walls are being hung with new artworks by William Solomon in rich reds, silvers, turquoises and golds, all for sale and perfect gifts for Christmas as several customers found last year.

And be comforted also by the findings of The Good Food Guide 2016 which rates us the best in Richmond and our part of SW London and gives us a score of 6/10, bettered by only 42 restaurants in the whole of the UK and by knowing that we are Opentable ‘Diners’ Choice’ for 2015, the second year running.

For some selected Autumn images please click here.