It may be almost December and cold and wintery outside but at least we have an excuse to revive our delicious mulled wine! A fruity Spanish red mixed with citrus and spices before being gently heated – perfect on a cold winter’s day.
It is also time to launch our Christmas menu – available throughout the month on pre-order for the table, we are excited to focus on our farm’s produce (Jerusalem artichoke, Pickles, Crown Prince, Quince and Crab Apples) as well as the very best from our key suppliers including Flying Fish in Cornwall (Salmon and Monkfish) and Hampton Gay Farm (Oxford Sandy and Black Pork).
£40 per head for 3 courses
Available throughout December
subject to pre-booking for the whole table
Sourdough Bread and Worton Salad for the table
Worton Pickles with Rye Toasts (Vegan)
Cream of Jerusalem Artichoke Soup with Brown Butter (V)
Louch Duart Gravadlax with Rye Toasts
Confit Crown Prince with Mustard and Sage (V / Vegan)
Monkfish with Prosciutto and Beluga Lentils
Porchetta, Roast Alouette Potatoes and Crab Apple Jelly
Christmas Pudding with Brandy Sauce
Honey and Bay Poached Quince with Double Vanilla Ice Cream
Chocolate and Ginger Cake (GF)
Optional Cheese Course
Duckets Caerphilly, Stichelton, Westcombe Cheddar and Homemade Membrillo (£10)
Optional Half Bottle Hose Wine
Red / White / Sparkling (£12)
A 10% Service Charge will be added to the bill
In addition to our Christmas menu, I am delighted to announce our festive opening hours. We will be open as normal the week running up to Christmas including the evenings of 23rd and Christmas Eve itself. We will then re-open on Boxing Day for Breakfast and Lunch and stay open everyday through to Lunch on Sunday 1st January before we close for our Annual mid-winter break. Normal service will then resume on Wednesday 25th January. Full details of the Mid-Winter opening times are on the website where you can also you can book tables for each service.
A curiosity this week as we have a return of our starter of Pork Crackling and Tomatillo Salsa – curious because this ostensibly warm weather fruit from Central America is going native in our garden. It may only fruit well in an exceptional year like 2022 but Tomatillo which we used to plant and grow exclusively in our greenhouses is now becoming a naturalised “weed” in our Asparagus beds. The Salsa this week is made from these outdoor “volunteer” fruits picked over the last few days!
On the fish side we will have 5-600 gram Plaice and glistening white Monkfish tails for sale in the shop and restaurant this week. We also have a rich, luxurious Bourride on sale in the restaurant – our tomatoes and fennel reduced in a fish stock in which we cook chunks of Monkfish, Whiting and Gurnard. Served with Aioli, this fish stew is delicious and fortifying!
We look forward to welcoming you to the farm again this week, whether you come to shop, to breakfast, to lunch or, on Friday or Saturday, for dinner.