20/09/2026
September in the kitchen at Glebe. A month of transition as we harvest and preserve the last tomatoes from the polytunnel, alongside curing squash for the months ahead. The last of our berries are gathered whilst the first pick of apples & quinces is underway. Our salad mix is now enlivened with the refreshing crunch of bitter greens and the vibrant colours of various radicchios.
Our dinner menu begins with a real seasonal treat: bluefin tuna landed in Cornwall - served as a tartar on top of a seaweed cracker. Cod is gently cooked and presented alongside a corn velouté and a very savoury corn & salt cod XO condiment.
Mushrooms are the star in our pasta course. Agnolotti filled with a chestnut mushroom duxelle, in a broth infused with locally grown shiitakes, finished with a light escabeche of girolles.
Main is partridge, cooked in a pithivier with layers of breast, mousse, farce (thigh, hearts & livers combined with pork belly, bacon & juniper), wrapped in layers of chard & puff pastry. Not a quick process, but a very satisfying one. Alongside some glazed beets & a salad of bitter leaves, pickled blackberries, cobnuts & the confit partridge leg.
Pudding is our take on Alexis Soyer’s Exeter Pudding, created for The Royal Agricultural Society’s Grand Dinner held in Exeter on 18 July 1850. Layers of financier, almond dacquoise & yoghurt mousse are topped with a damson jelly and served alongside cubes of pain perdu & a sherry ice cream. Our final bite is a little dark chocolate bonbon filled with a coffee caramel & a noccino ganache, made with green walnuts we harvested and transformed into a liquour at the end of the spring last year.
On our weekday menus, confit duck leg has been a big hit, followed by profiteroles filled with marmalade ice cream & covered in a salted chocolate sauce.
Hope to see you soon. X
Kitchen notes by .knapman
Slides 6 and 7 Sophiaismini
Slide 8 Caroline
