From the Gardens to the Table | Autumn Foraging
A season of abundance inspires the kitchen at Restaurant Interlude.
As autumn arrives at Leonardslee Lakes & Gardens, the landscape takes on a richer, more atmospheric character. Woodland paths are carpeted with fallen leaves, the gardens shift through russet, amber and gold, and the cooler air brings an earthy freshness to the estate.
A Taste of the Gardens
Autumn is a particularly exciting season for foraging, with the surrounding landscape offering ingredients that add depth and character to the menu. Mushrooms bring earthy flavour to the kitchen, while berries, herbs and other wild ingredients add brightness and texture to autumn dishes.
Alongside what can be discovered in the gardens, the menu also draws on produce from the estate’s vegetable garden and carefully selected local ingredients. Together, they reflect the richness of the season and the landscape that surrounds the restaurant.
Shaped by the Season
At Restaurant Interlude, the menu evolves with the natural rhythm of the estate. Seasonal vegetables, foraged ingredients and local produce help create dishes with depth, warmth and complexity.
The connection between the kitchen and the garden is central to the experience. What grows around Leonardslee, what can be foraged from the gardens and what is available from local producers all help shape the food on the plate.
Rather than simply marking autumn, each course offers another way to experience the estate through the season’s ingredients.
An Autumn Experience
As the gardens settle into their autumn colours, Restaurant Interlude offers an inviting setting in which to enjoy the season. Beyond the dining room, the estate is transforming, inside, the ingredients are brought together through seasonal cooking.
From garden foraging and selected local ingredients, autumn at Interlude reflects the Leonardslee gardens.
Make a weekend of it with a stay at Leonardslee House, pairing an evening at Interlude with time to explore the gardens at their seasonal best.
