My team and I are passionate about creating superb food for our guests and we all invest a lot of time and energy ensuring the highest quality and standards are met, maintained and exceeded.

Taste, texture, harmony and contrast all combine in the final presentation and all are as important as the fresh produce and top quality ingredients used.

We have and will continue to use only the finest quality fresh, locally sourced produce. We even have our own small organic herb garden, which means the freshest ingredients are literally available at the kitchen door!

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Celeriac Voluté
Serves 4 - 6 as a starter

Ingredients
200g x Butter
1 x Celeriac peeled and diced
250g x Celery diced
4 x Large onions diced
1 x Sprig of Thyme
1 x Clove of garlic, peeled and chopped
1.5 Litres x vegetable (vegetarian option) or chicken stock
200ml x Double cream

Method
1. Melt the butter in a heavy based saucepan. Add all the chopped vegetables, garlic and thyme, season with sea salt and white ground pepper.
2. Stir continuously on a medium heat for 8 – 10 minutes until the vegetables have sweated and softened down.
3. Once softened add the stock and cream and bring to the simmer. Liquidise and pass through a fine sieve.
4. To serve re-heat and finish with a little whipped cream infused with white truffle oil, or freshly grated nutmeg.