We have some beautiful beetroots from the Green Road, haven’t quite decided what dish we will be serving these up as. The usual fare of woodfired bread and farm butter will be served to the table.
Slow roast pork neck in pear cider, with roast pears, Swiss chard and leeks. Organic butternuts with a crust of breadcrumbs and rosemary, as well as an autumnal salad with celeriac and Granny Smith apples.
Baked lemon cream with dark chocolate ice cream.