We love to cook for guests, and we’re proud of our food. Please look at the menus below. We source our fresh ingredients as locally as possible, much coming from here (pork, fruit, herbs, salad); Talton Mill (eggs and chickens); Long Compton abattoir (lamb and beef); Drinkwaters and Worcester Produce (vegetables); and trout from Hampshire. We can serve your meals where you're staying, whether in the barn, giant tipi, or at Talton House.
Olivia, Barney, and Abi cook your food. Olivia trained in London restaurants many years ago, namely The French House Dining Room under Fergus and Margot Henderson. Barney is a master of cooking with wood – spit roasts, anything in our wood-fired oven, and BBQs are his domain. Abi, as well as being a great cook is a trained nutritionist. We follow my heroine Elizabeth David’s saying; ‘good cooking is trouble’: we make everything from scratch, including jam, chutneys, pickles, ham, sausages, yoghurt cheese, ice creams, spice mixes, bread, cakes, biscuits.
Note to Group Organisers: We have composed the menu with groups in mind
FIRST: Decide on 1 or 2 options for each course (usually one meat and one vegetarian) for your group to choose between. If you are more than 20, you can choose 3 options.
SECOND: If you like, choose 3 or 4 side dishes to go with everyone’s main courses (included in the price) or simply let us choose something seasonal for you.
THIRD: 2 weeks before you come let us know the numbers for each option and sides.
Delicious tip for those staying at Talton Lodge: For your first meal choose pizzas from the wood oven. Once the oven has cooled a little, we can put in the meat to slow cook for your second meal the next day.
We can cater for most dietary requirements, just ask. Most meals can be adapted to gluten free diets, most veggie meals can be adapted to vegan diets and our sides are great vegetarian dishes in themselves. The kitchen is closed on Sundays and Bank Holidays.
See our wedding menu and winter menu for some more examples of our food.
Bread, olives, oil, and herbed butter: £3
Starters: £7.50 non-veg, veg £6.50
- Asparagus and artichokes with hollandaise sauce (April to June)
- Courgette falafel and haloumi chips with roasted tomatoes and capers
- Cauliflower and corn fritters with celeriac and tartare sauce
- Shallot tarte tatin with goats cheese and walnuts
- Tomato and sorrel OR courgette yoghurt and mint soup, served with bread
- Pigeon, hazelnut, and blackberry salad
- Rabbit, chorizo, broad bean, and radish salad
- Ham, cheddar, piccalilli, and pineapple salad
- Pork and fennel baklava with lightly spiced and pickled beetroot and khol rabi
- Pork and duck terrine on brioche with fruit chutney
- Serrano ham with honeyed figs and yoghurt cheese
- Venison carpaccio, Berkswell cheese, chicory, and hazelnuts (veggie version with pears)
- Smoked mackerel paté on toast with and rhubarb relish
- Smoked eel OR pickled herring with potato and horseradish rosti and beetroot tzatsiki
- Home cured trout, peach, and mint salad
Main courses for a feast: £16.50 non-veg, £13.50 veg
(Price includes 3 or 4 seasonal sides from the list below)
If you are choosing for a group, its simplest to choose one meat and one vegetarian dish, we will serve them with 3 or 4 sides, the list below gives you an idea of these, let us know if there’s something you particularly like/dislike.
Meat, we use the whole carcass, which is why I’m unspecific about cuts – we slow cook our beef and pork, lamb if you are a large group can be done both pink and slow cooked, see below.
- Slow-roasted pork or beef, min.10 people
- Lamb: For more than 15, we can cook 2 different cuts for you, so you have some tender, pink loin or leg, and some unctuous, slow–cooked shoulder or belly
Cooking over wood or charcoal:
- Pork BBQ; ribs, patties, loin
- Tandoori chicken (on the bone)
- Veg BBQ; cauliflower steak, black bean burger, za’tar crumbed haloumi
- Trout, min. 8 people (add £1pp), caught to order from the Itchen and Test rivers
- Steak (add £2.50pp)
- Red pepper stuffed with quinoa and homemade ricotta, with hazelnut pesto
- Wild mushroom risotto balls stuffed with mozzarella, with tomato sauce
- Asparagus, leek and goats cheese filo tartlets (after asparagus season, its courgettes)
- Pumpkin cornbread, braised chard, baba ganoush and pomegranate
Sides and salads:
- New potato salad with capers and cornichons
- Hot new potatoes with caramelised leeks and garden herbs
- Roasted new potatoes and broccoli with lemon and chilli
- Whole wheat, feta, marinated carrots, and walnuts
- Puy lentils, cumin, beetroot, and garden herbs
- Green couscous (couscous made green with herb and lemon oil) with roasted red onions, pine nuts, and raisins
- Brown and wild rice with sticky aubergine and pomegranate
- Black eye beans with avocado, red peppers, cucumber, spring onion, and coriander
- Crispy chickpeas, carrots, broccoli, and coconut, in a mild, dry curry - south Indian style
- Roasted squash, fennel, carrots, and radicchio, with pumpkin seeds, baby spinach and rocket
- Green beans with cherry tomatoes, basil, and sourdough croutons
- Coleslaw with toasted seeds and a tahini dressing
- Ribbons of raw courgettes and carrots in a chilli, peanut, and lime juice dressing (Vietnamese style)
- Peas, broad beans, little gem, spring onions, garden herbs, in a lemon vinaigrette
- Slow roasted tomatoes, courgettes, and fennel
- Mixed green salad
- Hazelnut meringue, summer fruit compote, cream, and chocolate sauce
- Peach leaf crème brûlée with blackberries, and a langue du chat (a light biscuit)
- Plum clafoutis
- Summer pudding with cream
- Elderflower jelly, gooseberry fool, and a madeleine
- Strawberry and rhubarb crumble with cream
For the following, you can choose one ice cream OR sorbet from below as an accompaniment or you can just have cream.
- Chocolate, coffee, and cinnamon torte
- Strawberry (May to July) and/or raspberry (June to October) custard tart
- Peanut and chocolate tart – vegan
- Apricot and macaroon tart - vegan
Choose 2, served with compote and shortbread, or see above.
Sorbets (all vegan): Strawberry and lemon geranium; chocolate; rhubarb and ginger
Ice creams: White chocolate, blackcurrant, and brandy (optional); honey, bay and pear; chocolate and peanut; gooseberry; banana and coconut (vegan)
English cheese platter with Eccles cakes and gingerbread (min. 5 people)
When it’s not quite a feast:
Our pork sausages or Pies (venison/beef/squash, pinenut, and spinach), mash, and greens: Non-veg £14, veg £12.50
Wood-fired pizza nights (just for those staying at Talton Lodge) and paella nights - £12.50 pp served with green salad and a cake (see below)
Pot meals: If you don’t want the formality of a sit down meal, but also don’t want to cook, we can offer meals in a pot, which you then heat up and serve in your own time. This is £10pp, and can be stew and mash, tagine and couscous, rice and curry, or kedgeree and salad. You wash up the plates, but we can pick up the pots the next day.
Cakes: If you would like to order a cake when you’re here (10 days notice), please choose from below. We do 10” ones, good for 15, for £15. Or tray bakes, good for 30 for £25. If you’re having pizzas, you will get one anyway, but its good to let us know your preference. These are all uniced, if you’d like a fancy occasion cake, contact Sue in Newbold village at http://www.goodies-galore.co.uk/
- Rhubarb and almond cake
- Banana, coffee, and chocolate chunk cake
- Chocolate and beetroot cake
- Apple cake
- Peach, lime, and pistachio cake (GF)
- Carrot cake (GF and vegan)
- Chocolate and peanut butter brownies (vegan)
Pigs are clever, funny, idiosyncratic, affectionate, and most importantly have infinite uses in the kitchen. We keep rare-breeds as they are suited to being reared outdoors. They are hardy, good mothers, and although slower growing, the end product bears no resemblance to the flabby insipid pork that has made its home on our supermarket shelves; it's delicious.
Our pigs spend their whole lives outside in the woods and fields foraging and rooting for tasty morsels. From this top quality pork we make sausages, ham and other porky treats, all of which you can sample during your stay. For groups of 10 or more people, we often slow roast pork shoulders for 12 hours or until the meat flakes off the bone, for groups of 60+ we can do a whole hog roast in our brick oven.
We are 2 minutes walk away from Talton Mill café and butchery. If you are here on a Friday or Saturday, you can wander over for breakfast or lunch, best to warn them if you’re a large group. Every 3rd Friday of the month they have a supper club – a great way to start your weekend. You can also order meat packs and eggs from their butchery.