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 Spring arrives, it’s time for us to throw open the barn doors and hold our first feast of the year. Our top chef Liam Smith-Laing has created a delicious menu that celebrates the new season.
Enjoy canapés of:
Cured sea bream, salsa verde; Wenntucky fried chicken; Pork scratchings, whipped mustard; Pissaladiere, black olive & thyme
Followed by a starter of:
Wild garlic chowder, Porthilly mussels
A main course of:
Spring lamb ragu, creamed polenta
Rounded off with this medley of sweet bites:
Roasted pineapple and mango pavlova; Palmiers; Hazelnut wafer, dark chocolate ganache.