Autumn Special: What's Seasonal in Surrey

But I’m a realist. So, today we’re taking a look at what’s fresh, seasonal and local on menus and in markets near you.

Surrey’s vineyards are doing the helpful thing and turning themselves into wine to help us through winter.

October is harvest time, making it one of the best months to visit the county’s vineyards. Denbies is running harvest-themed vineyard trails throughout the month, while Albury celebrates with its annual Harvest Lunch.

Grape Events

Albury Harvest Lunch, 10th October

Denbies Harvest Trail, Tasting & Lunch, Various dates

Thanks to places like Hampton Estate near Puttenham and Titsey Estate near Limpsfield, we have an abundance of wild venison in Surrey.

M.S. Venison offers ‘guided stalks’ including rifle training, deer shooting and butchery – if you’re into that kind of thing. Or you can simply order your meat.

Starling, Esher – Venison en Croûte, Venison Haggis, Agen Prune, Celeriac.

Partridge is in season now, several months before it traditionally turns up in a pear tree.

Small, tender and milder than many game birds, it works particularly well with autumn flavours like apples, mushrooms, chestnuts and thyme.

The Anchor, Ripley– Surrey partridge kiev, café de Paris butter, roast drumstick, leek & cottage cheese tart, savoy cabbage

The Duke of Cumberland Arms, Haslemere – Whole oven baked partridge, braised red cabbage, baked carrot, kale, redcurrant & juniper jus

Good news for pheasant pluckers: the season is underway.

This frequent countryside road hazard is surprisingly versatile, pairing well with everything from apples and cider to chestnuts and truffle.

Trishala, Redhill – Homemade pheasant samosas.

Yes it’s apples and pears, and not the cockney rhyming slang.

At a recent event, I met the team behind Misty Moon and discovered how they make sustainable cider in their Farnham garden. They receive apple donations from Surrey residents who have more fruit than they know what to do with, and turn it all into a fresh, crisp and dry cider.

It’s a wonderful local product, and well worth a try.

-

Pumpkin and squash are also in season, but I’m sure that’s obvious to everyone.

I’ve never been brave enough to pick wild mushrooms because I fear poisoning myself. But many are more courageous than I, and now is the perfect time for picking. I’ve seen an abundance of fungi growing along the pavement in Ashtead, and as England’s most-wooded county, we are blessed.

Chanterelles, ceps (porcini) and other wild mushrooms are at their best from now into November.

The Third Monkey in Farnham is serving foraged mushrooms with hand-rolled pasta, truffle and spinach.

It’s the final month of blackberry season, and they freeze well, so it’s a good time to stock up.

There’s free food dropping across Surrey woodlands if you’re prepared to outsmart the squirrels.

Roast them, bake with them or add them to stuffing. Just don’t confuse them with the conker variety or you’ll be taking an expensive trip to the dentist.

-

Bookham Country Market

📍 The Old Barn Hall, Bookham.

🕘 10:00 – 12:00

Surrey Hills Harvest Dining & Cocktails Experience

📍 Silent Pool Distillery, Albury.

🕘 18:30 – 21:00

Misty Moon Cider Making Course

📍 Rural Life Living Museum, Tilford.

🕘 10:00 – 16:00

Ripley Farmer's Market

📍 Ripley Green, Ripley.

🕘 09:00 – 13:00

Harvest Lunch | Albury Vineyard

📍 Albury Vineyard, Albury.

🕘 12:00 – 16:00

Biriyani Magic Workshop

📍 Mandira's Kitchen, Albury.

🕘 11:00 – 12:30