They make their own bread and pasta and use properly hung meat, as well as produce supplied by their son's nearby organic garden: sandwiches, an antipasti plate, ham and pork terrine with home-made piccalilli, five-spice duck salad, lemony crab and pea fusilli, their much-loved sausage bolognaise, aubergine and goats cheese gratin, a pie of the day, rump of lamb with a rich jus of mint, olives and balsamic and 30-day hung sirloin steak with wholegrain mustard mash and tomato salsa and daily-fresh fish dishes.
Bar food times: 12 - 2 (2.30 Sun) , 6.30 - 9.30; home - made cakes and tea all afternoon
Reader Comments
littleone60-747
Friday 04 November 2011 12:07:47 pm
Fatbloke
Saturday 03 September 2011 5:56:04 pm