Food & Dining
Lavinia is Cordon Bleu trained, and has had a life-time of entertaining. She enjoys creating innovative menus, which she is constantly updating & changing.
Locally Grown Food
Ingredients are locally sourced and are seasonal, as far as possible, and there is an abundant supply of game.
The menus below are merely examples.
Breakfast Menu
Compote of Garden Fruit with Yoghurt and Toasted Oats
Honey-Marinated Grapefruit with Fresh Mint
Scrambled Eggs with Smoked Salmon
Local Dry-Cured Bacon, Smoked over Apple and Oak Wood Chippings
Sausages and Aga-Fried Eggs
Spring Menu
Cod Ceviche
Local Herb-Crusted Spring Lamb on Creamy Broad Beans and Peas
Lemon Tart
Summer Menu
Serano Ham with Fresh Figs
Cream Cheese and Watercress Stuffed Chicken
Panna Cotta with Raspberries
Autumn Menu
King Prawns in a Fennel and Cream Sauce
Local Pork Escallope with Caramelized Apple in Cider Brandy
Soft Red Fruits with Meringue
Winter Menu
Cheese Souffle
Venison with Wild Mushrooms and Red Wine
Banana Fudge and Cinnamon Ice Cream with Almond Tuiles
Dinner Parties
The large dining room can easily accommodate up to 12-14 people and is suitable for guests wishing to give a private dinner party (for which Lavinia would be able to cook).
Wine
Rectory Farm House is not licensed to supply wine, but you are very welcome to bring your own for us to serve.
