Salt Beef and Sauerkraut – Happy Hanukkah!

A nod to Hanukkah this week with home made salt beef from Hampton Gay Longhorn Brisket – the beef has been brining for a week or two and will be on the menu from Friday. We will be serving this with our new-season Sauerkraut – a deliciously crunchy and sour counterpoint to the meltingly soft beef.

A full range of seafood from Cornwall again – we will have large Lobsters, Scallops, Whole Plaice, Monkfish and Squid which we will be serving stuffed with chorizo on a bed of spicy tomato sauce. Everything is available in the restaurant and in the shop.

A couple of reminders about events happening at the farm this weekend: firstly, we have a talk and dinner with Professor Charles Spence on Saturday night – for anyone who hasn’t yet signed up, the last few tickets are here. Secondly, our artist in residence, Vivien Shelton, will be holding an exhibition of her latest ceramics from tomorrow till Sunday – no tickets for this, just turn up, wander over to the potting shed and say hello.

Looking ahead, we are delighted to be co-hosting two events with YogaVenue on the evening of Friday 10th Dec and then again on Sunday lunchtime 19th December. These events combine yoga with eating at Worton and are bound to be hugely popular – we really enjoy the collaboration with Caroline and Alessandro at YogaVenue and hope that many of you will take advantage of this hook-up to get to know the YogaVenue team. Full details of the 2 events and tickets are available by clicking here

We look forward to welcoming you over the coming days


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