It seemed to have happened in a flash, but autumn is almost upon us. There’s a definite chill in the air, the leaves are thinking about falling, and we’re thinking about bringing the winter coat out of retirement.

With the change in the seasons come a number of welcome sights, and one of those is the appearance of seasonal game. Game is the perfect compliment to the emergence of autumn. The rich, delectable dishes are packed full of flavour and warmth, and provide the perfect segway into winter eating.

‘Game’ refers to any animal or bird that is hunted in the wild, but traditionally includes pheasant, grouse, pigeon and rabbit, to give a few examples. As the animals are wild, the flavour produced is far richer than farmed meat.

108 Brasserie has welcomed the beginning of game season with the introduction of several dishes to their autumn menu.

For starters, there’s a Balmoral Estate venison Carpaccio with creamed horseradish and pickled walnuts (top picture). On the mains menu, you can choose from Roasted breast & leg of pheasant with celeriac, apples and Aspall cider, or the Roasted Yorkshire Moor red grouse served with bread sauce, game chips and blackberries.

When it comes to choosing a wine, you want something as full-bodied as the dish, with strong berry flavours to compliment the game. Try a glass of the Luis Felipe Edwards Reserva Merlot, or the Château du Seuil Graves.

The autumn menu is available now at 108 Brasserie. You can see more, including menus and booking information, on the website. www.108brasserie.com