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 Food & Drink Food Our menus have a modern British base, but incorporate influences from around the world that are now part of our culture. Our head chef, Stephen Lee works very closely with Mark and Siobhan. We try wherever possible to source local produce to get the very best quality fresh ingredients. Delicious hand-made artisan sausages, free-range eggs and chicken, free-range pork and bacon, 28 day dry aged beef from local farmers, and using fruit and vegetables that are in season in this country, thus reducing our “carbon footprint” and supporting British farmers. All our dishes are prepared from fresh ingredients on the premises. Sample Menu
Menus are tailor made to guest requirements, taking into account seasonality and individual preferences. Here is an example of a menu designed for a golden wedding anniversary dinner in October this year Starters Roast tomato & red pepper soup
Main courses Classic daube of beef, shallot confit, stoved new potatoes Poached corn-fed chicken breast, tarragon sauce, dauphinoise potatoes Slow roast belly pork, butterbean tomato & chorizo cassoulet Pan-fried salmon fillet, chive potato cake, poached egg, lemon caper sauce Roast butternut squash & Mediteranean vegetables, grilled Parmesan polenta cake, drizzled with pesto All served with a selection of fresh seaasonal vegetables Puddings Prune & Armagnac tart, home made vanilla ice-cream Blackberry and apple crumble with custard Chocolate fondant with runny cream Meringue with autumn berries, Chantilly cream Wensleydale cheese, vine chutney & oat biscuits
Drinks Our wine list features wines from all the major wine producing countries in the world. It is a short list but compiled with care and enthusiasm and sensibly priced. Most wines are available by the glass. |
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