With parmesan, truffle emulsion

Served with salad and a lemon, soy, truffle dressing

Freshly caught & served with colcannon mash, steamed asparagus & brocollini with a caper & lemon butter sauce

With smoked bacon, white bean cassoulet accompanied with butter spring vegetables

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Testimonials

“Our visitors have just left to return home and
commented on the great service that you provided
to them whilst visiting the Southern Forest region.
Thankyou for making them feel welcome and providing
great hospitality.”


John Kilrain
Southern Forests Food Council