It’s been a gorgeous flaming start to June and a welcome start to our home-grown strawberries – a wonderful heavy, juicy and sweet crop boosted by the recent warmth. They are available in the shop, in the café where Dan is creating delicious desserts and traditional English afternoon teas and our pick your own is also open.
You may have noticed some activity beyond the café recently. Excited to say that we now have our own Pizzeria. Yes – it’s pizza time! We will be cooking and serving from a beautifully converted vintage Rice horsebox complete with Italian pizza oven, coffee machine, ice cream and drinks. Come on down with friends and family perhaps after your PYO and enjoy whilst sitting out at the new benches looking over the Meads – there’s a covered area as well, ideal for shade from the sun or bad weather. Available as a takeaway too!
We’ve also converted two further horseboxes into the most plush ladies and gents with oak panelling and hot running water – so on trend!
In the Café
Our new menu has arrived bursting with fresh summer flavours – dishes include: poached chicken satay salad, salt & pepper squid with lime and coconut salad and picnic on a plate – a selection of delicious savouries such as quail scotch egg, mini souffle, prawn cocktail and croque monsieur.
Father’s Day – Sunday 17 June
If you’re celebrating the day with your Dad, Dan will be creating his special Sunday roasts with trimmings and deliciously indulgent puds; available at two courses £24.95, three courses, £29.95 and children £9.50.
Please though do make your reservation for both lunch and breakfast to avoid disappointment.
Telephone: 01920 821246
In the Shop
Two Tastings for you this month:
World Gin Day – Saturday 9 June
We’re celebrating with an opportunity to taste three quite different gins –
Pinksters, locally distilled and steeped in raspberries it’s a dry gin with a hint of fruit and exceptionally smooth finish. One Time Gin’s new marmalade gin – a taste of blood orange, pink grapefruit and Seville orange in one very beautiful bottle with the eye-catching design by resident artist Manasses Machado. The third is Sloe Motion’s Hedgerow gin made from locally grown botanicals and sloe stones – just add a slice of apple for a refreshingly stylish drink.
Cheese – Saturday 16 June
Ben our guru on all things cheese will have our three moreish Scottish cheeses of the month for you to try, they carry a 20% discount too – see below for further details.
Looking for a Fathers’ day present – the distinctive Thomas Kent clocks may be the answer. In neutrally-earthy colours, these trendy time pieces currently carry a 20% discount. If it’s a bottle- there’s craft beers from Haresfoot, East London Brewery, Station 119, Wold Top, Grain, as well as the new fine wines or one of the gins – why not wrap in the new informative tea towels on how to pair wines with food or the G&T towel!
Cheeses of the Month
We’ve a trio of fine award-winning Scottish cheeses for you this month made by the Inverloch Cheese Company on the Isle of Kintyre. They carry 20% discount – look out for the red star.
Drumloch (v) – a full fat hard pressed cheese that is hand made with milk from Guernsey cows. This award-winning cloth bound cheddar has a beautifully creamy texture, wholly natural light golden colour and mild, sweet flavour.
Howgate Blue – an indulgently soft creamy blue cheese that is made to traditional methods where the curds are worked to create the perfect texture allowing the green-blue veins to develop uniformly. The cheese is ripened for two months until the delicious mild blue flavour and creamy texture develops.
Cambeltown Loch– an unpressed cheese that is made with blue cheese cultures so the natural spaces in its pate have varying degrees of visible blue mould. The body of the cheese has notes of cheddar and the rind washed for two months in Cambeltown Loch whiskey gives it a wonderful boozy finish.
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Pearce’s Strawberry and Vanilla Jam
Makes approx 1.5 kg or 5 250g jars
900g fresh strawberries
2 vanilla pods
1 kg jam sugar
Sterilise the jars
Hull and purée (or smash up with a potato masher) the strawberries. Place in a heavy pan and add the sugar and vanilla. Bring to a simmer, making sure the sugar dissolves, then add 25g butter (this stops the jam from foaming). Then turn up the heat and boil for 4 minutes. Take off the heat and add the hot jam.