On our visit last night, we were given a warm & friendly welcome by Victoria Brazier who is one of the proprietors of the Inn. After a drink in the bar, we were shown to our table, prime position to watch Chris at work. He plated up every dish to perfection on the 'pass' in full view of all diners.
Our meal began with an Amuse Bouche (a taster dish courtesy of the chef) which was a carrot & orange soup with baby coriander served in sweet little coffee cups & saucers and very delicious!
For starters, I had Pan fried Scallops & hubby had the Goats Cheese & Beetroot textures, both works of art. Mains for me was Braised shin of beef served with escargots, roast shallots, truffle puree & parsley whilst hubby chose the 2 cuts Pork (Belly & Loin) served with apple caviar & Cauliflour.
We were then given a pre-dessert course (again couresy of the chef) of vanilla ice cream with a mousse topped with popping candy served in a shot glass. Dessert proper was Eton Mess with a difference for hubby & Coconut Parfait for me stacked high with caramelised banana, chocolate, pecans & what looked to me like biscuits made from rice crispies - absolutely scrummy!
|Wonderful Coconut Parfait Tower|
|Chris Conde's twist on Eton Mess|
|Belly & Loin of Pork cooked to perfection|
|Braised Shin of Beef|
|Goat's Cheese with Beetroot textures|
|Pan Seared Scallops|