the kitchen garden
 

The Kitchen Garden

On our 20 acres we keep pigs, sheep, and poultry, and grow a wide range of fruit and veg, from which we produce as much of our food as possible. Olivia will cook for you during your stay.  While living in London she worked as a chef under Gary Rhodes and Fergus Henderson, and subsequently had her own private catering business, she also helped set up the first Farmers' Markets in London.  She has now taken her passion for food right down to basics, producing food from the field right onto your plate.
 

Possible menus to sample during your stay
 

Starters

Globe artichokes
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Asparagus
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Air-dried ham and pears
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Pork terrine and apple chutney
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Plate of piggy treats
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Butternut squash soup
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Courgette flower, fennel and parmesan salad

Mains

Braised shoulder of lamb and garlic courgettes
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Slow-roasted pork belly and sticky rice
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Shepherds pie
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Ravioli stuffed with jerusalem artichokes
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Tomato and pea risotto
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Roast chicken with all the trimmings
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Bangers and mash

Puddings

Elderflower and gooseberry ice cream and shortbread
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Peaches poached in lemon geranium with fromage frais
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Tarte tatin
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Chocolate brownies
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Pear and almond tart
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Raspberries and cream
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Frozen berries with hot white chocolate sauce

 
Talton Lodge