Find this excellent restaurant/hotel set in the beautiful Nadder valley.
With its beautiful traditional gardens, it seems carefully-placed in this unspoilt ancient village, while parts of the hotel itself date back to the early 17th century.
Chef Nick Wentworth lets the best ingredients speak for themselves with the likes of 'Cornish Scallop Risotto with Deep-Fried Basil'; 'Fillet of John Dory with Onion Tarte Tatin and Wild Mushrooms' and 'Maple-Glazed Belly Pork, Confit of Puy Lentils and a Shallot Jus' among the starters.
Maybe to be followed by 'Herb-Crusted Fillet of Brill with Chive Mash, Wilted Leeks and a Ginger Sauce'; 'Roasted Poussin with Pommes Fondant, Creamed Leeks and a Red Wine Jus' or 'Fillet of Scottish Beef with Foie Gras, Rosti, Confit Savoy Cabbage and Truffle Jus'.
Hot soufflés are a speciality - so you might find a 'Passion Fruit Curd' or 'Mandarin & Satsuma' version among the desserts. Chocolate lovers might find a Fondant, perhaps with Praline Ice Cream; while those with a more savoury tooth will enjoy their selection of farmhouse British cheeses with Quince Jelly.
A stay overnight, is thoroughly recommended.
- Food Style: Modern British
- Lunch: all week 12.30-13.45; weekday set L £19.50 (3 courses); set L Sun £25 (2 courses), £29.50 (3 courses)
- Dinner: all week, 19.00-21.00; set D from £25 (2 courses), £29.50 (3 courses); Tasting Menu £60
- Seats: 30, plus 12 outside
- Wine: an interesting list, based in France, kicks off in the low £20's
- Children's portions: Yes, when possible
- Wheelchair access: Yes, but not including lavatory
- Nearest station: Tuckingmill
- Directions: See the map on this page
- Parking: Yes
- Outside eating
- Rooms available