How we build the autumn menu at Sparrow Windmill
Every year around the second week of September, the summer menu stops making sense. The tomatoes are still technically in season but they've lost their point, the cold brew feels wrong before 9am, and the grain bowl needs something heavier. The chalkboard comes down, gets wiped, and goes back up with a different set of words on it.
What drives the change
The menu at Sparrow Windmill has always followed what's actually available rather than what's theoretically in season according to a calendar. In practice, autumn starts when the squash arrives from a farm about six miles away, usually in the last week of August or the first week of September. Crown prince and butternut are the most reliable varieties. Delicata comes later and is worth waiting for.
The decision to change the menu is partly practical and partly about what feels right to eat. A grain bowl with cucumber and fresh herbs is a good lunch in July. In September it feels like the wrong answer to the weather.
The sourdough toast topping
The autumn toast topping has been roasted squash with whipped ricotta and toasted pumpkin seeds for the last three years. It came about because Helen had a glut of crown prince squash and a tub of ricotta that needed using, and the combination worked better than expected. The pumpkin seeds add texture and a slight bitterness that stops the whole thing being too rich.
The apple butter version runs alongside it. The apples are Bramleys, cooked down with a small amount of sugar and a pinch of cinnamon, then blended smooth. It's made in small batches in the kitchen and goes on the board when it's ready, which is usually twice a week.
The grain bowl in autumn
Pearl barley is the autumn grain. It holds up better than farro to the heavier dressings that work in cooler weather, and it has a slightly nutty flavour that goes well with roasted roots. The current version has roasted beetroot, pickled red cabbage, and a tahini and lemon dressing. It's been the most-ordered lunch dish since it went on the board in September 2026.
The hot chocolate
The seasonal hot chocolate comes back on the specials board in September and stays until March or April, depending on the weather. It's made with a 70% dark chocolate from a small producer in Bristol, whole milk, and a pinch of smoked salt. It's not sweet in the way a lot of hot chocolates are. If you want something sweeter, the chai is a better option.
The autumn menu is on the board now. Come in and see what's changed.