See below for our delicious menu this week.
To start – our home cured gin and beetroot salmon or goats cheese with roasted British Beets & watercress.
My favourite Italian caponata salsa, made with slow roasted aubergine, tomato, celery & capers with a sweet and balsamic dressing is served here warmed with the drippings from the slow cooked salt marsh lamb with parsley crumb or with our home grown chard and feta pastry.
We have a total glut of courgettes in the garden too – so to accompany the main course we have a rich and unctuous courgette and gruyere gratin topped with sourdough crumb and parmesan.
And to finish – Chilled chocolate marquise, chocolate meringue with cocoa nibs and fresh raspberries.