Goose comes of age on Scottish Michaelmas menu

Restaurateur David Downie is planning a special celebration this month for his 21st year featuring goose — making it the centerpiece of a Michaelmas as well as Christmas menu at The Horseshoe Inn, Eddleston, near Peebles, in the Scottish Borders.

Michaelmas Day (September 29) is associated with eating goose — an activity reputed to protect against financial woes in the coming year — and each year more restaurants are bringing back the tradition.

Mr Downie has been buying geese for Christmas for the past 20 years from Worcestershire producer Judy Goodman. Now he is inviting Judy to join his customers at the Horsheshoe Inn (3 Rosette AA Restaurant of the Year 2007-8) for a six-course gourmet Michaelmas menu featuring Goodman’s roast goose served with foie gras, sherry and raisin gravy, roast potatoes and root vegetables.

"We thought we’d cater for the growing interest in goose at Michaelmas as well as providing an opportunity for our customers to meet our executive head chef Tony Borthwick — he’s also the Michelin-starred chef/patron of the Plumed Horse in Leith — and our new head chef Riad Peerbux who’s just arrived from Mauritius," said Mr Downie.

Mrs Goodman, former chairman of British Goose Producers, said she will be delighted to join diners at the event. She added: "We have certainly noticed an upsurge in orders from individuals this year. Goose is now getting firmly back on the menu at Michaelmas."