Autumn Feast

Join us at Ffrens for a cosy Sunday afternoon of really nice pies, seasonal produce and good food, as Piesmiths takes over the kitchen for an intimate three-course supper.

Taking inspiration from the flavours of autumn, the menu brings together earthy beetroot, creamy Ribblesdale goat's cheese, locally brewed dark ale and slow-cooked British venison, finishing with a proper sticky toffee pudding.

Expect three generous courses, thoughtful seasonal cooking and a relaxed afternoon around the table, the perfect way to spend a Sunday.

The Menu

Platsville Sourdough

Black garlic butter

Baked Ribblesdale Goat's Cheese

Salt baked beetroot · chestnut purée · candied walnut · pickled apple · dill oil

Venison, Juniper & Red Wine Pie / Wild Mushroom Pie (v)

Buttery mash · seasonal vegetables · greens · rich venison gravy

Sticky Toffee Pudding

Black Lodge Brewery dark ale caramel · vanilla ice cream · pecan praline · oat crumble

Come hungry, settle in and let us take care of the rest.