The new season’s menus are here at last and we are proud to say that Autumn Winter 2010 features some of our most fabulous food design yet.

You will find we have added more game to our menus this season – look out for pheasant risotto, roasted venison with parsnip and potato cake and a fabulous gamekeeper’s tasting plate too.

Of course we still love putting a “rhubarb” twist on a classic dish, and we think Sirloin of Hereford beef with Cafe de Paris butter and triple cooked duck fat chips fits that bill just perfectly.

On a sweeter note, our carousels never fail to delight, so they are back for the Winter season, filled with delicious chestnut mont blanc, sloe gin ice cream, pistachio brûlée and honey and walnut ice cream. Simply too good to resist. And the current “rhubarb” office favourite? Baked ginger parkin with rhubarb ripple ice cream, hot spiced treacle and a shot of rhubarb schnapps. Frankly with all these wintry goodies coming out of the “rhubarb” kitchens we are already unpacking our hats and gloves – in fact, bring on the snow!