At the Talbot Inn at Knightwick, in the Teme Valley, Annie Clift serves as many as 150 goose meals during the inn’s Michaelmas week. “We run our menu like a 19th-century farmhouse kitchen. That means taking full advantage of food that’s in season,” she said.
In Dorset the Brace of Pheasants at Plush introduces the bird to the menu at Michaelmas and serves confit of goose. “It makes a fantastic dish,” said owner Phil Bennett. “Each year more of our customers discover what a special treat a goose provides.”
The dining room at the Goring Hotel in Belgravia - designed, appropriately, by Tim Gosling - is one of the places well-heeled foodies can taste goose. “We started serving Michaelmas geese five years ago,” said executive chef Derek Quelch. “Within a couple of years goose proved so popular we extended the menu for the whole week. Our customers like it served in the very traditional way with braised red cabbage."
Debut restaurant at Norwich City College is where a Michaelmas dinner is cooked by students under the expert guidance of Chris Busby, executive chef of Brasteds restaurant. This is part of the month-long Norfolk Food & Drink Festival.
The Horseshoe Inn, Pebbles have held a Michaelmas celebration with a mouth watering six course gourmet menu with goose as the centrepiece. Goose will be on the menu at the Horseshoe Inn most days from Michaelmas until Christmas.
Berry Bros & Rudd who are
award winning wine merchants have featured Michaelmas goose at one of their food and wine matching events at their St James Street premises. Diners sample pâté de foie gras, roast goose, smoked goose breast, confit of goose legs, goose consommé and even chocolate brownies made from goose eggs - all matched with fine Burgundy wines.