Parlour Suppers

Held monthly in the old milking parlour

 
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Our next supper is on Saturday 18th May. Our guest chef will be Andrew Wilkinson. Contact us if you’d like to know more or to book a table.

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Our five course menu will consist of the following. A starter of English Asparagus with hand dived scallops or North Sea crab (subject to what our chef brings back from the fish market on the morning of the supper). Our main course will be roast Lincolnshire duck with caramelised apple and pink fir fondant potato and the dessert will be lemon meringue parfait with strawberries.
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Mallard, pheasant and partridge pithivier, smoked lentils, parsnip remoulade and red cabbage.

Mallard, pheasant and partridge pithivier, smoked lentils, parsnip remoulade and red cabbage.

 
 
Aga slow cooked rump and braised shoulder of hogget with potatoes and turnip gratin, salsa verde and wild garlic shoots.

Aga slow cooked rump and braised shoulder of hogget with potatoes and turnip gratin, salsa verde and wild garlic shoots.

 
 
Dark chocolate tart with blood orange, creme fraiche and honeycomb.

Dark chocolate tart with blood orange, creme fraiche and honeycomb.