Executive chef Liam Smith-Laing
Vegetarian options available (please let us know dietary requirements when buying ticket)
£30 per person
As the days lengthen and the new season brings a hint of reawakening after winter, it’s time to throw open the barn doors and let the fresh air of those first spring days inside. Our feast night, inspired by the beauty and freshness of the season, is focused on fine foods.
Our spring menu, created by Liam Smith-Laing, who has trained alongside top chefs including Marcus Wareing and Gordon Ramsay, begins with canapés of Ham Hock, Parsley and Mustard; Devilled Whitebait with Lemon Mayonnaise; Deep-fried Mac and Cheese; and Charred Iceberg Lettuce Skewers with an Asian Glaze.
Then, as the sun begins to set, bringing dappled light over the Camel Valley, take a seat at the barn’s long tables, adorned with vases of bright blooms. The starter of Goat’s Cheese Mousse is enhanced with Warm Brioche and the luxury of the foraged delicacy of Spring White Truffle.
Main course sharing platters comprise Slow-Roasted Lamb Shoulder with Wild Garlic and Barley Risotto and Braised Leeks, promising filling fare with a seasonal twist. Finish the meal with a dessert of Walnut Financier, served with Armagnac Prunes and Tea Cream.
Embrace the start of spring, with a menu and an evening sure to awaken your appetite for the season ahead.