An autumn menu for the Long Room

Autumn is the best time of year to cook in this part of the world. The game season is under way, the walled garden is at its fullest and the evenings are long enough for a proper dinner.

The new menu in the Long Room begins with what grows behind the garden walls: squash, kale, beetroot and the last of the beans, with apples and quince from the old orchard. We pickle and preserve as much as we can in October, so that a little of the season stays on the menu until spring.

Game comes from two estates within twenty miles of the club. Partridge is roasted on the bone and served with bread sauce and cobnuts. Venison loin comes with celeriac and a sauce of blackberries, picked along the edge of the heath by the greenkeeping team, who are generous with their finds.

We have also brought back a dish that last appeared on the club's menu in the 1950s, when it was served every Thursday: a steamed steak and kidney pudding, made to the original recipe from the club's archive. It is on again on Thursdays, for as long as each batch lasts, and it has so far outsold everything else on the menu.

On the wine list, we have added a run of English sparkling wines from Surrey and Sussex, and released a handful of older clarets from the club's own cellar, which have been resting beneath the Long Room for longer than many of our members have belonged to the club.

Lunch is served daily and dinner from Thursday to Saturday. If there is something you would like to see on the menu, the kitchen door is always open.