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. For the creative child and adult, art materials and books to cherish.
OPEN TUES-SAT 10am-5 pm
BREAKFASTS 10-11.45am LUNCHES 12-3pm ALL-DAY FOOD 10am-3pm
MENU CHANGES DAILY ACCORDING TO AVAILABILITY OF SEASONAL PRODUCE IN OUR GARDEN
PRE-CONCERT SUPPERS at the CHAPEL KITCHEN
