From the Hearth
Wood-fired breads and starters
House-baked sourdough, whipped cultured butter, smoked salt
Rosemary, sea salt, roasted garlic, olive oil
Cured meats, pickles, mustard, rustic crackers, aged cheddar
Soups & Stews
Slow-cooked warmth in every bowl
Slow-caramelised onion, beef broth, Gruyère crouton
Slow-braised lamb shoulder, turnip, carrot, rosemary, crusty bread
Wood-roasted heirloom tomato, cream, fresh basil oil
Farmhouse Mains
Honest, filling plates made with care
12-hour pork belly, apple cider reduction, crackling, mash
Free-range chicken, leek, mushroom, thyme cream, golden pastry lid
300g grass-fed ribeye, herb butter, roasted bone marrow, fries
Puy lentil and wild mushroom filling, buttery potato crust
Garden Sides
Seasonal vegetables and accompaniments
Rainbow carrots, wildflower honey, thyme
Yukon Gold, brown butter, crème fraîche
French beans, toasted almonds, lemon zest
Barn Desserts
Old-fashioned sweets and puddings
Medjool date cake, warm toffee sauce, clotted cream
Seasonal fruit, oat crumble, vanilla custard
Three local cheeses, quince, oat biscuits, grapes