Autumnal Cooking with the Executive Head Chef

Autumn brings a wonderful abundance of ingredients to inspire comforting and flavourful cooking. At Bedford Lodge Hotel & Spa, our Executive Head Chef Jordan Ryan celebrates the season with an exciting menu full of fresh and seasonal produce.

From earthy root vegetables to jewel-like fruits, discover three of our Head Chef’s favourite autumn ingredients, along with tips on how to make the most of them in your own kitchen.

·       Nothing says autumn quite like pumpkin. The naturally sweet and earthy flavour combined with a velvety texture makes it really versatile. At home, try roasting pumpkin with olive oil, fresh thyme and a little garlic to bring out its natural sweetness. And find it here on our menu in a beautiful salad with crunchy pine nuts and juicy pomegranate.

·       Stone fruits such as plums and peaches can bring an unexpected twist to autumn cooking. To push the boat out, try serving pan-seared scallops with thin slices of ripe plum, lightly caramelised in a pan. And find it here on our menu compressed with King scallop carpaccio, blackberries and lemon olive oil.

·       Often overlooked, celeriac is a true autumn gem. At home try mashing it with butter and a splash of cream for a delicious alternative to traditional mashed potato. Or find it here on our menu in a silky risotto with Suffolk Blue and White Truffle.