They breed their own pigs and chickens to use in the excellent food and as well as fair value light lunches like filled ciabatta rolls, honey-roast ham and egg, a good cheeseburger and seared steak with crispy bacon, the more pricey, restauranty choices include home-cured gravadlax with smoked salmon tartare, marinated squid and wasabi mayonnaise, bresaola with mustard ice-cream, tomato, red onion, olive and feta tart, ballotine of chicken stuffed with wild garlic with wild mushrooms, asparagus and poultry sauce, slow-roast lamb shoulder, rack of lamb and fried liver with caramelised onions, confit garlic and thyme sauce, and puddings like rhubarb eton mess with stem ginger ice-cream and sticky toffee pudding with walnut and toffee popcorn sauce and clotted cream.
Bar food times: 12 - 2, 7 - 9.30
Reader Comments
timnewman
Monday 05 November 2012 12:49:14 pm
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Tuesday 01 March 2011 8:29:21 am
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