The new Autumn menu has arrived in Fuller’s pubs
The Autumn menus have arrived in Fuller’s pubs and we think you’re going to fall in love with these new dishes.
It’s the season to indulge in warming comfort food, while relaxing inside a cosy pub with an open fire. The new Autumn menus are full of seasonal delights and classic dishes. While each pub’s menu is slightly different, there are similarities with the ingredients used and the dishes on offer.
Fuller’s Kitchen is a sub-brand of Fuller’s that’s responsible for the talented chefs and food offering in 200 of Fuller’s managed pubs. Each pub with a Fuller’s Kitchen uses seasonal ingredients sourced from Fuller’s hand-picked British suppliers, which are delivered fresh to the pubs each day. Fuller’s chefs then have the freedom to put their own stamp on every dish, which is why you will see the head chef's signature dish on every menu.
Here's a taste of some of the delicious dishes you can tuck into this Autumn...
The sharers on the menu include a Cobble Lane charcuterie for two, which includes a variety of cured meats and salami, accompanied by fennel, olives, pickles, focaccia and sourdough bread. The vegetarian alternative is a sharer of hummus, babaganoush and grilled flatbreads with marinated olives, barrel-aged feta and giant butterbeans.
There are a few new seafood starters on the menus including pan-roasted scallops, Fuller’s London Porter smoked salmon and crispy squid. Other starters include sticky Vietnamese chicken wings, Gressingham duck leg croquette, confit pork belly, dirty halloumi fries and baked cauliflower with pickled turnips.
FOR THE MAIN COURSE
As well as the classic dishes you’d expect to see on a Fuller’s menu, such as burgers, pies and traditional fish and chips, there are plenty of new seasonal dishes to tuck into this Autumn that cater to all tastes.
If you’re looking for a hearty main to indulge in, try the Confit Gressingham duck leg with Roquefort, walnut and pomegranate salad or the Norfolk chicken schnitzel with kohlrabi, kale and pine nut slaw. Other main courses include Fuller’s award-winning game faggots, served with mash potato, kale and red wine gravy, as well as Norfolk chicken and girolles with charlotte potatoes and rainbow chard.
Fish dishes that pair up beautifully with a glass of white wine include a whole Lyme Bay plaice with lemon-scented new potatoes and pan-roasted spiced cod with roasted cauliflower and mango salsa.
There are also plenty of vegetarian main courses like the wild mushroom risotto with Yorkshire Blue Monday cheese and potato gnocchi with roasted celeriac and chestnuts. Lighter plant-based options include roasted squash and sweet potato tagine and a spiced green lentil, cauliflower and spinach curry - both dishes are pack plenty of flavour and are perfect for warming up during the colder months.
DON'T FORGET ABOUT DESSERT
Some of the mouth-watering Autumn desserts include molasses, date and hops sticky toffee pudding, roasted pear, plum and toasted almond nut crumble and salted caramel tart with pecan praline, Early Grey prunes and whipped cream.
Other sweet treats include a 70% chocolate marquise with Fuller’s coffee ice cream, honeycomb and a white chocolate olive oil crumb, a passion fruit macaron with coconut ice-cream, preserved raspberries and toasted granola, and a glazed lemon tart with Laverstoke raspberry sorbet.
FIND A PUB AND BOOK
Find a pub with a Fuller's Kitchen near you to try some of the new new dishes. We recommend visiting the pub's website before booking a table to check the menus and availability. Be sure to tag @fullers on Twitter, Instagram and Facebook to let us know what you think.
Book for Christmas
We know Christmas isn't going to be the same this year, so we're pulling out all the stops to help make the occasion extra special. Whether it’s drinks for six, dinner for two or lunch for four – let us tempt you to spend the festive period with us. Find out more