Our Autumn Food & Wine evening was a success. If you couldn't come, we missed you. But you have plenty of time to come and try our new evening menu, and there is certainly plenty to choose from.
Above is a picture of our rump with a scoop of home made cracked black pepper ice cream, which is getting rave reviews.My favourites are the juniper crusted venison, sea bass terrine with our gorgeous new gluten free ciabatta, the vegetable & chestnut casserole, & I am in love with the green tea ice cream sprinkled with lavender sugar.
I make our lavender sugar with dried heads from my cottage garden.
We sprinkle our lavender sugare on our delicious green tea ice cream and fresh melon.
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