Tel: 01823 328 328
firstname.lastname@example.org Weekend Breaks Book a Table
Cauliflower Textures, Montgomery Cheddar Dumplings and Celery Leaf
Beetroot and Castle Orchard Apple Salad
Jerusalem Artichoke, Hazelnuts and Pork Belly (£2 Supplement)
Ravioli of Rabbit, Girolles, Peas and Chervil Cream Sauce
New Potato, Olive and Autumn Truffle Salad
Celeriac, Ginger, Mussels and Samphire
Creamed Leeks, Lemon Balm Gnocchi and Chive Butter Sauce
Lamb Rack, Loin and Kidney with Red Cabbage and Potato Purée
Roast Sirloin, Parsley, Kohlrabi and Fondant Potato (£2 Supplement)
Pork Fillet with Spiced Black Pudding, Savoy Cabbage and Curried Swede
Chocolate Mousse and Confit Orange Sorbet
Raspberry Sorbet and Lemon Textures
Red Wine Poached Pear, Castle Orchard Apple and Honeycomb
Granny Smith Apple Sorbet, Pistachio and Toffee Apple Custard (Please Allow 12 Min.)
with Homemade Petits Fours
The cheese is smooth and creamy with a clean tasting flavour and with lemony and nutty notes. This is an unpasteurised goat’s milk.
A soft, white, mould-ripened cheese made using unpasteurised cow’s milk and traditional animal rennet. The thicker ‘log’ shape of the cheese allows for an even creamier, stronger paste, just under the rind when ripe, whilst at the same time retaining a slightly firmer tangy centre.
Sharpham Elmhirst is a vegetarian, unpasteurised Jersey cows’ milk Vignotte type cheese, with added triple cream, and is produced on the Sharpham Estate in the Dart Valley, near Totnes. It has a light texture and delicate flavour if eaten young (2-3 weeks) but if matured for 4-6 weeks it becomes more rich and full bodied.
An English blue cheese that could rival Gorgonzola, Dolcelatte, and other semi soft continental blues. ‘Oxford Blue’ was developed by the Oxford Cheese Company at Hartington creamery, a respected Stilton producer.
Oxford Isis is made by using a fresh cheese as the base product which is then sprayed and ripened with Oxfordshire Honey Mead. Over a period of time the cheese alters in character and matures on to a creamy consistency and develops a pronounced flavour and flowery aroma.
Considered as the World’s finest cheddar, Montgomery has a firm and crumbly texture. Flavour is earthy, rich and spicy giving a long lasting finish with a distinct tanginess. It is an unpasteurised cow’s milk cheese.
A semi-soft washed-rind cheese made using unpasteurised cow’s milk, and traditional animal rennet.
Tel: 01823 328 328 • email@example.com • Under the Archway, Castle Bow, Taunton