The Kitchen- (Penny) -can provide a charcuterie &/or cheese board or dinner for our B&B guests if given some notice.

Our Winter Menu

To start

Antipasto board: prosciutto/terrine, 3 local cheeses, dried figs, olives or Soup of the day

The main

  • Roast free range chicken HF apple cider & cream or slow-braised Torello Farm brisket or pan fried fish of the day with leek
  • Roast baby heirloom carrots or roast pumpkin drizzled with dukah & yogurt or roast beetroot with salted ricotta
  •  Spinach sautéed with nutmeg or broccoli with almonds & lemon zest or brussels sprouts, bacon & hazelnuts
  • Gratin potatoes or mashed potato
  • Mixed leaf salad

To finish

  • Ginger chocolate tart with roast HF pears & cream or
  • Lemon & almond cake, cream


  • OR  Something simple served with mixed leaf salad
    • Pork & fennel sausages braised with white beans, tomatoes & crispy kale
    • Pumpkin, pea & leak risotto
    • Pasta with meat ragu or mushrooms, onion & garlic

Vegetarian options on request

Where possible, ingredients are from our farm or sourced locally.

Here are a few previous meals we have served our guests:

  • Roast poussin with garlic, tomato & herbs
  • Locally caught flat head tails, dredged with flour & herbs & quickly pan fried, with a wedge of lemon
  • Leg of lamb slowly roasted, in a little stock, till it falls apart.
  • broccoli sauteed with olive oil & dukha
  • asparagus simply drizzled with our olive oil
  • baby carrots roasted & tossed with goat feta
  • roasted beetroot, soft goat cheese
  • twice cooked crispy potatoes
  • Lemon & almond cake served with lemon curd, berries & cream
  • French chocolate almond cake, local strawberries, H/F vanilla ice cream & cream
  • Individual peach tart, pure cream
  • Rich chocolate cake with glazed pear & pure cream