The Garden Room is nestled alongside the Cookery School adjoining the Garden. With its rustic charm this private space offers you and your party an intimate, uninterrupted dining experience, seating 8 – 14. An evening in this space comes complete with your own personal Chef and waitress.
Carrot and courgette fritter with lime and cardamom soured cream.
Crab with coriander and chilli, served with mango cucumber and cherry tomato salsa.
Poached pear and goat’s cheese bruschetta with toasted walnuts and lemon honey drizzle.
Warm seeded Chicken schnitzel with baby leaves red onion pickle.
Baked hake with lemon butter scallop.
Rib of beef in port with pickled pearl onion and chargrilled cucumber.
Honey roasted roots with a hint of lime on kale colcannon (V).
Roast chicken in a champagne sauce with caramelised beet.
Chocolate roulade with mascarpone
Almond cake with cinnamon plums