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Held monthly in the old milking parlour
Jerusalem artichoke soup with hazelnut, apple and wild mushroom.
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.
Dark chocolate tart with blood orange, creme fraiche and honeycomb.