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Sourdough & Butter

*Charcuterie Board, Whipped ricotta & Pickles*

*Cavatelli, Red Deer Ragu*

*Chops, Chicory & Burrows Potatoes*

*Kouign-amanns*

*Beenleigh Blue, with Trash Crackers*

Cooking in March are a baker (@emmajarvisbakes) and a cook (@mrtimscorer), both passionate about seasonal, local and simply prepared food.

Emma and Tim live in The Heddon Valley. They have designed a menu that offers home cured charcuterie, local venison, handmade pasta, bread and pastry, alongside seasonal produce from small farms.

Join us for this month’s menu to celebrate March on Exmoor.

Arrive at 7.30pm to sit down around 8.15pm

Wholemeal Spelt Sourdough

Kouign-amanns. Meaning ‘butter-cake’ in Breton, kouign-amanns are a sweet, buttery, salty pastry made with laminated croissant dough layered with extra butter and sugar, baked until the butter and sugar caramelise. 

Gloucester Old Spot Coppa with lardo. Part of the charcuterie board.

Mangalitza lardo. Cured with thyme, black pepper and juniper. Part of the charcuterie board.