With the launch of our new Winter À La Carte menu, Aviator?s Head Chef, Adam Fargin, explains his inspiration behind his new menu and picks two of his favourite dishes.

The Winter is a tough time of year with very few fresh fruit and vegetables readily available, I have tried to utilise the best of the seasonal food around and produce dishes that enhance and enrich the depth of flavours. The last of the game is on this menu; make the most of these rich and indulgent dishes, as after this menu we will not be seeing it for a while. My final element for the Winter menu was to encompass some foraged foods from The Mountain Food Company who are purveyors of wild food, including their freshly picked wild herbs and vegetables.

Two of my favourite dishes on this menu are;

?Jugged Hare? with creamed potato, horseradish and chanterelles, traditionally a warming pie or stew, for my version I am serving as a deconstructed pie with the meat sitting on top of the puff pastry. This is a rich, sweet and warming wintry dish.

Pressa de Pata Negra with crisp pressing of ham hock and piccalilli, an intense and nutty flavour to the meat is balanced with the deconstructed piccalilli of baby onions, poached cauliflower, pickles and peppers. Pork and piccalilli is a traditional flavour combination.

Personally I feel that we are now moving up a gear with this menu and I?m excited to be delivering fresh new ideas to Aviator guests.

View the full Winter a la carte menu