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. A pot of Chapel tea can be enjoyed under the boughs of the Amelanchier tree in our peaceful garden, designed and planted by Sarah Price.

PRE-CONCERT SUPPERS at the CHAPEL KITCHEN