Sourcing local seasonal food has always been at the heart of our culinary style, starting in our own vegetable garden where we grow herbs, salads and vegetables. The garden has pear, quince and medlar trees and other orchards in the village give us apples, plums and mirabelles. June Head who looks after our vegetable garden grows fantastic strawberries just a few steps from the hotel. Wild garlic from the woods in Chettle appears on spring menus in creamy garlic mash or risotto, in the autumn sloes and blackberries make fantastic jellies to eat with roast partridge or a pheasant terrine.
In Sixpenny Handley our butchers W S Clarke operate one of the few remaining small slaughterhouses in the county. If you have enjoyed our delicious roast rib of beef on a Sunday lunch then John Clarke will be able to tell you which local farm it came from. Game and venison comes from our own and surrounding estates. Fish comes from a couple of local suppliers with links to the whole of the South Coast and beyond, and a diver friend of ours sometimes brings us scallops from Kimmeridge, so fresh they are still snapping. We make all of the bread we serve with flour from Stoate’s mill at Cann.
Our menu has an ample choice of meat, fish and vegetarian dishes. It changes daily so there’s no chance of boredom settling in if you stay for a few nights. For breakfast there’s fresh orange juice, fruit compote, Denhay bacon, local pork sausages, Loch Fyne smoked salmon or kippers, eggs cooked how you would like them… whatever you fancy really. We don’t serve lunches or snacks during the week but there are plenty of good pubs and cafes in neighbouring towns and villages.