Autumn is a fantastic time to be a chef.
The game season is underway; wild fungi are out and the harvest is peaking. Put simply, there are lots of good things to eat right now.
One chef in particular is in his element as the leaves begin to turn. Willie Lonnie is Head Chef in 11 Brasserie at Edinburgh’s No 11 Brunswick Street. He has just launched his new autumn menu:
‘I thrive on using seasonal produce and autumn is one of my favourite seasons because of the amazing flavours that this time of year produces. Wild mushrooms are just one of the ingredients I look forward to using each year. I have included locally foraged varieties on the new menu and paired them with butternut squash and ricotta. I thoroughly believe in letting the ingredients speak for themselves and this menu does just that. Good food needn’t be complicated.’
Cullen skink and venison
Typical dishes on the menu include Cullen skink and a char grilled venison steak served with hand-cut chunky chips, cumin-roast carrots and a green peppercorn and brandy sauce.
As well as locally foraged fungi, the chef is a big fan of using local producers such as John Henderson Meat in Glenrothes; Welch’s Fishmonger in Newhaven, artisan cheese from Devenik Dairy in Aberdeenshire and bread from Edinburgh’s Manna House Bakery in Edinburgh.
The autumn menu is running at the Brasserie until the end of November. Two courses are £12 while three courses are £18.
Alternatively, the restaurant is taking part in the Dine Out Edinburgh promotion which means that you can enjoy two courses and a glass of wine for £15.95. Book in here.
Black Watch Club
Just five minutes from Edinburgh Playhouse, The Brasserie is part of an interesting Edinburgh townhouse. Originally built in 1822, the Georgian Town House was designed by the famous architect William Playfair. In the 1930s the building became home to the Black Watch Club, the regimental club of the Black Watch, the oldest kilted regiment in the British Army.
The video shows Chef Lonnie cooking one of his favourite pigeon dishes.