17 September 2025

Written by:

Audley Villages

Inspired by Clarissa

As the seasons shift and we move into the cooler months, it becomes more important than ever to nourish our bodies with foods that provide warmth, comfort, and the essential nutrients to support long-term health.

I am Clarissa Lenherr, a registered nutritionist who has spent nearly a decade helping people optimise their health through food and lifestyle. I have a particular passion for supporting healthy ageing, gut health, and the role nutrition plays in maintaining energy, resilience, and vitality as we grow older.

Working with the Audley Group, I have created three new autumn dishes that not only celebrate seasonal ingredients but are also designed to provide residents with key vitamins, minerals, and nutrients to support them moving into winter.

Here is a closer look at the new additions to the menu.

Warm Sweet Potato, Butternut Squash, Quinoa and Kale Salad with Dressing

This colourful, hearty salad celebrates the best of seasonal produce. Sweet potato and butternut squash bring natural sweetness and are rich in beta-carotene, a powerful antioxidant that the body converts to vitamin A, supporting immune function and eye health.

Quinoa provides a plant-based source of protein and fibre, while kale offers a wealth of vitamin K, calcium, and magnesium which are essential for bone health as we age. The light dressing ties everything together, creating a warm, satisfying dish that proves salads are not just for summer.

This dish is naturally gluten free and vegan, making it suitable for many dietary requirements.

Mediterranean Cod with Red Pepper Sauce, Kale, and Green Lentils

Bringing together vibrant Mediterranean flavours, this cod dish is as colourful and satisfying as it is nutrient-rich. Cod provides a lean, high-quality protein that supports muscle strength and repair, while also delivering minerals such as iodine and selenium for thyroid and immune health. The red pepper sauce is packed with vitamin C and antioxidants that help to protect against cell damage and support collagen production (think your skin and joints!).

Served alongside kale and green lentils, the dish is full of fibre, plant-based protein, iron, and folate, making it a balanced and nourishing option to support energy, heart health, and healthy ageing.

Healthy brownie with blueberries and walnuts

Healthy Chocolate Brownie with Blueberries and Walnuts

Yes, a brownie can be both indulgent and nourishing, plus who doesn’t love chocolate!

This recipe swaps in natural ingredients like apple sauce and olive oil for a lighter texture, while ground almonds add protein, vitamin E, and healthy fats. Cocoa powder and dark chocolate provide flavonoids that support brain and heart health, and walnuts add crunch as well as omega-3 fatty acids.

Served with blueberries which bring a burst of anthocyanins, plant compounds linked to memory and cognitive support, making this sweet treat a smart way to enjoy dessert while still looking after long-term wellbeing.

Each of these dishes has been thoughtfully designed to provide both pleasure and purpose, helping to nourish the body with the key nutrients needed during autumn and the colder months ahead. From supporting bone strength and brain health to keeping the immune system resilient, these meals are a delicious way to embrace the season while looking after your health.

Look out for the items highlighted on your new Autumn menu and I hope you enjoy!

Clarissa LenHerr

SUMMER MENU

Available from 1st July 2026 (Please note; the menu differs at Tennyson's at Shiplake Meadows and The Fairmile at Willicombe Park)

Monday to Saturday. Please check your local restaurant for availability and opening times.

Download as PDF

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NIBBLES

Olives, focaccia, balsamic and olive oil
(N, V) 484k/cal

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SMALL PLATES

Smoked salmon and beetroot tartare
with horseradish cream and a sourdough crisp
(GF*, N) 237k/cal
Chargrilled Belgium endive salad
poached pear, blue cheese, walnuts and light
Dijon vinaigrette (GF, N, V) 385k/cal
Farmhouse terrine
served with fig and honey chutney and focaccia
205k/cal
Soup of the day
with sourdough bread (GF*, N, V)

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MAINS

Beer battered haddock & chips (small plate available)
with peas and tartare sauce
1204k/cal small 1182k/cal
Potato gnocchi
with sauteed courgette, tomato and basil sauce,
and grated parmesan (N, V*) 344k/cal
Caesar Salad (small plate available)
with garlic croutons, pancetta, anchovies and a soft boiled egg (GF*) 354k/cal small 263k/cal
Add chicken 16.50, small 13.50 (GF*) 670k/cal small 469k/cal

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FROM THE GRILL

Served with tomato and rocket salad

Cauliflower steak
served with potato rosti and tomato salsa
(VE) 216k/cal
Gammon steak
hens egg and chips 685k/cal
Minute steak
with peppercorn sauce and fries 785k/cal
Butterfly chicken
with lemon & herb butter and new potatoes (GF) 800k/cal

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SIDES

House salad with French dressing (v) 24k/cal
Seasonal vegetables (GF, V) 59k/cal
Triple cooked chips 398k/cal
Bistro fries 387k/cal

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DESSERTS

Summer pudding
with clotted cream ice cream (N, V) 453k/cal
Chocolate delice
with orange sorbet (GF, N, V) 195k/cal
Fine tarte aux pommes
with cinnamon ice cream (N, V) 488k/cal
Rhubarb and custard
with meringue shards (GF) 458k/cal
Ice cream and sorbet selection
Please ask for today’s flavours (GF*, N, V, VE*)

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We also serve Sunday lunch and afternoon tea. Please ask a member of our team for details.