It’s not the newest kid on the block, but with every trip to this lovely little restaurant we’re lucky enough to call our local, the food gets better and better. It’s a bit unassuming from the outside, so here’s an exterior shot should you feel like a trip to N4 to check out Season for yourselves…
…because, let’s face it, no one’s going to win any sign lighting awards for that discreet number…
…and a quick glance around the interior with it’s nonchalant mi-casa-es-su-casa vibes:
The menu is printed on tracing paper - nice touch - and the bread might just be better than Zucca’s - a sort of soda/ wheaten hybrid. It’s sticky and treacly and I like that in a carb. I like it a lot.
In an all-hallows-eve homage, the menu when we last visited featured something called ‘Blow Torched Sardine & Skeleton’ - with a name like that, this little fishy was just begging to be ordered.
The skeleton was fully edible (kind of like a sardine scratching) and as such was consumed in its entirety with the aid of sweet chilli dip - proper nose to tail (/fin) eating.
Duck ham with strawberries - not especially Seasonal (ho-ho!) but looking at their online menu it seems like the duck carpaccio is meant to be served with figs, which would make more sense. Maybe they ran out? Maybe the chef was having a moment? Anyway, moving on…
Lemon sole with sea purslane, marsh samphire and a garlic gallette - soft and sweet creamed roasted garlic, dipped in bread crumbs and fried. So good.
Haunch of venison with barley and chocolate gravy - a perfect nutty risotto with rich chocolate jus and rare venison, couldn’t ask for more. Except we did, by requesting the garden salad (Season have their own veg patch out back) adorned with some edible flowers we’d seen float by on another customer’s dish - demanding, us?
Time for pudding. Is there anyone alive who can resist the lure of freshly baked doughnuts? Thought not. Season have this guy, Ben, who is clearly trying to give St John Bakery a run for their money with his mini rhubarb and custard numbers; I say this on good authority having never been able to lay my hands on a St John doughnut but, Ben, in this instance, I’ll give you the benefit of the doubt.
Yep, absolutely no doubt there whatsoever
Messy business these doughnuts
The puddings were, as The Blonde declared, ‘off the hook’. We’d heard about the chocolate mousse with rosemary and sea salt before and, boy, did it live up to it’s dreamboat reputation
Served with a peppered cantucci biscuit for a contrasting crunch - this is a pudding I could eat over and over again, ideally one after the other after another. Ad infinitum…
There is a lot to love about Season - it emits warmth and hospitality on every visit and there are always innovative but approachable (/affordable) dishes on offer. Occasional items may not excite as much as others (sometimes it’s a question of choosing carefully, other times it’s luck of the draw) so just make sure you go along with someone you really really like, and from whose plate you can get away with stealing. Yep, he’ll do:
Table manners optional. Can’t win ‘em all
Season Kitchen & Dining Room, 53 Stroud Green Road, London N4 3EF