Really enjoyed a couple of days stay at the Inn and ate in both nights. The menu is loosely inspired by Italian food and the chef uses all locally sourced produce. Over the two days we had a light salad of prosciutto, peaches, rocket and mozzarella to start, a melt in the mouth roast lamb, calves liver with grilled polenta and a roasted tomato jus, and a mixed antipasti platter, quail with panzanella salad, sea trout with a tomato, fennel and basil ragu. The deserts were fabulous - summer pudding with crime fraische, elderflower tarte with meringue and toasted nuts.
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