An overview of our seasonal offers:
The culinary cycle through the seasons begins in Lent with a wide selection of fish and shellfish and moves on to early spring vegetables such as ramsons (wild or bear’s garlic) and asparagus. Then it is time for sole and tender spring venison which in turn lead to a light summer cuisine of fresh salads, mild herring fillets and desserts of rhubarb and a wide range of soft fruits.
The year moves on to the delights of aromatic mushrooms from the surrounding woodland, autumnal vegetables such as pumpkins and everything which the huntsman can bring to the table. A late high point is roast goose before the last days of the year are seen out with the wonderful smells of traditional Christmas dishes.