| We based the menu on what we grew, and the excellent meat from our local butcher, and it has, and continues to evolve from customer feedback.
From serving teas in our garden, we now also use our beautiful old dining room, keeping our guests cosy with a newly installed wood burning stove, and we opened up the chimney to reveal an old bread oven.
Our own range of soups is based on our most successful vegetable growing. Tattie scones went on the menu as an option to accompany our soup, when one of our regulars who has a gluten allergy found he also had an egg allergy and could no longer avail himself of my gluten free cheesy herby muffins.
All the fruit we use for our muffins and desserts are home grown – apples, pears, plums, gooseberries, rhubarb, blueberries, tayberries and red, white and black currants – all grown organically. Homegrown vegetables provide soups according to season. In the summer my lettuce, cucumber, spring onion, tomatoes and radish are served.
All our meat comes from the butcher a mile away, who we also use for surplus vegetables, and we are currently experimenting with the range of bread he provides (sourced from a local bakery).
OPEN 10.30 am to 4.30 pm every day except TUESDAY |
