Eat for comfort this autumn!
This season we’re all about comfort food. We want hearty, filling, warming dishes that keep us going all day and make us smile, no matter how dreary the weather!
Here are a few of our favourite dishes…
Try the all-new autumn menu at Margoux featuring a huge range of hearty autumnal dishes, such as Sladedown duck breast with Parmesan wedges and caramelised celeriac or braised chicken with a sourdough crumb. Enjoy our own personal favourite – Princesshay honey cake, made using honey produced by the rooftop bees right here in Princesshay! Plus, every Tuesday evening enjoy 50% off Chateaubriand when purchasing a starter or dessert (per person).
We’re SOUPER excited that autumn means soup for lunch, and where better to buy it than at Chandos Deli? All their soups are made in house and served with fresh sourdough bread for dining in or taking away. We’re particularly taken with this yummy sweet potato and red pepper offering – topped with cream and a coriander garnish for a little touch of luxury! Gluten free and vegan options available.
Don’t miss the new autumn panini menu at Coffee#1! There’s a delicious Chicken Club option, with chicken, spinach, bacon, Cheddar and tomato in a seeded topped panini, while veggies and turophiles will delight in the Triple Cheese option! A hearty mix of Cheddar, mozzarella and red Leicester cheese is joined with red onion balsamic chutney in a seeded topped panini for the ultimate cheesy comfort fix.
Is there anything more comforting than dumplings and a steaming bowl of noodles? No, we thought not. So, this October, find a moment of calm with the brand-new autumn menu at wagamama. Cosy up with a gyoza or reach for ramens that soothe the soul… or have both in one bowl! Try the new chicken or yasai gyoza ramen now – you won’t regret it!
Make crab linguine with Luciano’s!
Try Luciano’s best-selling dish in the comfort of your own home! The flavours are beautifully balanced, light on the palate but with a warm chilli kick that’s perfect for breezy autumn days.
- 80g of white crab meat
- 10g fresh red chillies
- 10g fresh parsley
- 500g of linguine
- Handful of pea shoots
- Lemon juice
- White wine
- Make a sauce with white wine, butter, lemon juice, salt and pepper.
- Gently sauté the chopped chillies in a sauce pan. Add 75g of the butter sauce to the chillies, stir and reduce down.
- When the sauce is nicely reduced, add your cooked linguine. Toss the pasta so that it’s fully covered and glistening. Add chopped parsley and stir again, combining all the flavours.
- Serve into a pasta bowl and top with freshly picked white crab meat.
- Garnish with pea shoots and fresh chopped chillies for some added spice.
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