eating at the chapel

Our chefs produce recipes according to the season, using fresh ingredients often foraged or grown from our gardens. The kitchen and cafe makes breakfasts, lunch and suppers, starting with fresh soda bread every morning. We sell pickles and preserves from our larder, jars of kimchi and apple and beetroot ketchup. Salads of wild flowers and pea shoots are topped with strawberries and roasted nut dressing, chickpea curry wrapped in buckwheat pancakes and spinach leaves, rhubarb and pistachio cake baked with our own flour containing no gluten or dairy. Umbrellas of elderflower blossom bottled into cordial and chilled glasses of delectable biodynamic wines from the vanguard of European vintners alongside local craft cider and ales. Art materials and books to cherish for the creative child and adult can be enjoyed with a pot of Chapel tea under the boughs of the Amelanchier tree in our peaceful garden, designed and planted by Sarah Price.

OPEN 9 – 5 pm TUES – SAT

WE ARE NOW OPEN EVERY FRIDAY & SATURDAY EVENING FOR SUPPERS FROM 7pm

All day…FOOD

Welsh rarebit, leeks, apple ketchup £7
Smoked bacon sandwich, hot sauce, toasted white bread, winter slaw £8
Tudge Farm sausage sandwich, caramelised red onion, rocket on sourdough £8
Goats cheese, avocado, mint, chilli, honey, lime on rye toast £8
Caerphilly cheese, dijon mustard, chive grilled toast with a fig & shallot chutney £8
Perl Las blue cheese & pumpkin seed scone £3

All day…CAKE

Red velvet cake with cream icing & cocoa nibs £4
Seasonal fruit oat slice £3
White peach, vanilla & almond cake £4
Chocolate brownie £3.50

DRINKS

Homemade cordials, Carvetii Coffee, Bespoke teas & Craft ales. Various fine wines by the glass

PRE-CONCERT SUPPERS at the CHAPEL KITCHEN

 

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