I'm in almost total agreement with Edith here, all but the last line. Far better to come and visit us at Gales, we've the good food and warmth of which she speaks and our log fire is probably bigger than yours too.
Whilst the winter months are known to be a test for the chef who follows the seasons, there are in fact a number of ingredients peaking in quality, little pick-me-ups to see us through to the more bountiful times ahead.
Freezing British waters are giving up their very best in shellfish right now and we'll be grilling native mussels with some spicy chorizo as a warming starter, and also fricasee(ing) some beautiful clams as a garnish for the fish main course.
Joining the clams is another of January's star turns, the Jerusalem artichoke, (technically not an artichoke and having nothing to do with Jerusalem) this knobby root vegetable has a gentle earthiness which marries beautifully with fish and it'll be sure it'll find its way into a creamy soup of the day this month too.
A brief reminder of sunshine and warmth, the (Spanish) Blood Orange makes an appearance as a fantastic sorbet to accompany our carrot cake, and for those craving the proper winter warmers you'd be hard pushed to do much better than a traditional bread & butter pudding served with a classic English custard.
Full menu available here *January Menu*