Then, as the sun begins to set, bringing dappled light over the Camel Valley, take a seat at the barn’s long tables, adorned with vases of bright blooms. The starter of Goat’s Cheese Mousse is enhanced with Warm Brioche and the luxury of the foraged delicacy of Spring White Truffle.
Main course sharing platters comprise Slow-Roasted Lamb Shoulder with Wild Garlic and Barley Risotto and Braised Leeks, promising filling fare with a seasonal twist. Finish the meal with a dessert of Walnut Financier, served with Armagnac Prunes and Tea Cream.
Embrace the start of spring, with a menu and an evening sure to awaken your appetite for the season ahead.