And suddenly, it’s September.
The start of Autumn is upon us, and we’re embracing it with an eclectic new menu that captures everything that is enchanting about our favourite season.
With Autumn produce at our fingertips, we have welcomed an abundance of flavours, textures and Autumnal colours to our dishes, playing on themes of comfort, European city breaks, Eastern accents and classic versus contemporary pairings.
Think black pudding, served with crisped bacon roly poly and proper northern mushy peas, made with cooking liquor from ham hocks and shallots pickled in beer – a nod to our chef’s favourite pie and peas classic. Or escabeche of octopus, brought to life with the contrasts of the richly auburn-coloured, sweet-flavours of saffron versus Italian parma ham.
Head chef Jamie Clinton explains:
“The new menu has been designed with flavours front of mind. Serving mushy peas and fried chicken perhaps isn’t what you’d expect from a fine dining menu, but we’re doing things a little differently at Shears Yard.
“As always there are influences from Europe and the East, but still using the best local seasonal ingredients like celeriac and cabbages.
“We’ve also put a lot of time into developing our vegetarian dishes, and I really think you’ll be able to taste the difference. Our fried cep polenta with Jerusalem artichokes, for example, is full of deep umami flavours with an amazing sauce bringing the dish together – and it’s completely vegan.”
The new menu is now live and will continue throughout September and October. Here is the full menu.
We look forward to seeing you.