Always evolving…
It feels like the world keeps changing dramatically in between each of our newsletters.
The last shift in policy meant that we had to make sure that our guests have left the premises by 10pm. This has naturally caused us quite a few challenges as rushing guests out of the door has never been part of our philosophy!
However, we will always naturally do whatever we can to comply with the latest government guidelines. As many of you will know, we have brought our booking times forward, to ensure that people are still able to enjoy a pleasant dining experience with us.
Who knows what changes we will see next but we will keep doing all we can to improve the service we offer our guests.
Speaking of improvement, we are delighted to share our latest fantastic lunch menu.
These menus keep getting better and better. Please do remember they change monthly so make sure you snap them up before they’re gone!
We also can’t believe we’re saying this but we are now taking bookings for the Christmas period.
Hopefully, we will be able to see you again very soon.
Daniel and Margriet
What we're eating
Pig with Carrot and Nduja from the lunch menu
The chop is made from Hampshire Pig and the Nduja (pork, red peppers, spices) mayonnaise works particularly well with this dish, not just for its flavour but it is also a beautiful colour.
The carrot is cooked in pork fat and the dish is finished with a classic sage sauce.
What we're drinking
2017 Pinot Noir, ROCO ‘Gravel Road’, Oregon, USA
Husband and wife team Rollin Soles and Corby Stonebraker-Soles formed Oregon winery ROCO in the 1980s. Today they showcase the region's winemaking at its peak.
This particular bottle is a fantastic example of this couple's winemaking prowess. It features lush and complex aromatics including rose petals, ripe loganberry, and a rich vanilla spice framed by rich forest floor aromas.
The finish of rich cherry fruit, earth tones and peppercorn spice make this Pinot Noir a perfect partner for mushrooms, lamb, or even buttery black cod.