Beck at Brown’s introduce their new Autumn menu and Seasonal Truffle Menu
Beck at Brown’s introduce their new Autumn menu and Seasonal Truffle Menu
As we are in the midst of the crisper months, Beck at Brown’s have curated a warming and enticing Autumn Menu to take the chill off. Located in the heart of Mayfair, Chef Heinz Beck, brings his elevated Italian skills and style to the table. The new menu has been orchestrated by the eminent chef, showcasing an exquisite flair for cooking in line with the seasons. Beck at Brown’s pride themselves on working alongside British suppliers to source the freshest ingredients to create an original and unique menu.
The seasonal menu boasts a fresh take on an autumnal offering with its quintessentially British produce combined with the Italian influence from Beck. Beck’s culinary experience in Rome has been brought to Britain to enamour Londoners with fine Italian dining while incorporating British provenance. Ingredients are sourced from all corners of the British Isles, from the Scottish Highlands to the southern coast of Cornwall. Featuring the finest ‘Cornish sourced Lamb cutlets with roasted root vegetables,’ the menu is perfect for embracing autumnal seasonality. A commitment to quality is unequivocal throughout the menu showcased with, the ‘Pan-seared Scottish Scallops with Sweet Potato & pickled Tropea Onions and the autumn salad with Pioppini Mushroom, roasted Pumpkin & Piemonte Goat Cheese.’ Beck’s dishes fuse the two countries’ complementing ingredients with a delicate seasonal touch. In keeping with the warm autumnal colours, the ‘Orange jelly with Bergamot Ice Cream creates a citrusy finale to the menu.
In addition to the autumn menu and in celebration of the beginning of the long-awaited truffle season, Heinz Beck is delighted to present a seasonal truffle menu, giving centre stage to the most cherished autumnal delicacy of all. The first of the season’s menus, the selection of four dishes has been designed to showcase the superlative White Truffle of Alba; its sharp perfume and unparalleled flavour best served raw, without the need for salt or seasonings.
Featuring ‘Veal Fillet with Baby Artichoke & Spinach’ and ‘Pumpkin Ravioli with Parmesan fondue & Wild Mushroom,’ each dish is finished with a generous shaving of fresh and delicate White Truffle. Be prepared to leave room for dessert, where a perfect pairing of sumptuous ‘Hazelnut crumble, White Chocolate mousse & Liquorice with the delicate richness of the truffle is not to be missed. In January, the British Black Truffle will be brought to the fore.
