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 farm shop (eggs and vegetables); Lower Clopton farm shop (meat); 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.  We will lay up and wash up.

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.

Note to Group Organisers:  We have composed the menu with groups in mind.

FIRST: Decide on 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: At least 1 week before you come let us know the numbers for each option and sides.

Delicious tip: For your first lunch/supper choose pizzas from the wood oven (Talton Lodge guests only) then once the oven has cooled a little, we can put in the meat to slow cook for your second meal.

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.


Starters: £7.50 non-veg, veg £6.50


  • A salad of lightly pickled vegetables (usually carrots, radishes, turnips), sprouting seeds, yoghurt cheese, herbs, lettuce, and sourdough bread
  • Cornfritters with beetroot and green sauce
  • Lemon and Spinach soup

Can be meat or veg:

  • Braised asparagus, peas, and broad beans on toast with a poached egg OR sliced serrano ham (without asparagus outside May and June)
  • Lamb and buckwheat spicy meatballs OR Fried haloumi with flat bread, shredded aubergine and carrot raita


  • Potted rabbit with kim chi and toast
  • Fried chicken livers with shallots and balsamic vinegar on shredded potato cake
  • Shredded duck on a chickpea pancake with lightly pickled spring onions and cucumber


  • Kipper paté on toast
  • Crab, chilli, and coriander salad
  • Deep fried whitebait with tartare sauce
  • Home cured trout with blinis, crème fraiche and chives
  • Fish soup with rouille (a garlicky bready mayonnaise)

Main courses for a feast: £16 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 4 sides, the list below gives you an idea of these, let us know if there’s something you particularly like/dislike.


  • Slow-roasted pork shoulder, 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
  • Whole suckling pig, min. 15 people (add £2pp)

Meat or Fish grilled over wood or charcoal: 

  • Pork BBQ; ribs, patties, loin.
  • Tandoori chicken (on the bone)
  • Trout, min. 8 people (add £1pp), caught to order from the Itchen and Test rivers
  • Steak (add £2.50pp)


  • Red onion and red pepper stuffed with couscous, aubergine, ricotta, lemon, and herbs
  • Courgette, mint, and butter bean stew on grilled polenta with yoghurt cheese
  • Cauliflower steak on a chick pea pancake with tomatoes and capers
  • Spinach and feta filo pie
  • Wild mushroom, fennel, and goats cheese brioche tart

Sides and salads:

  • New potato salad with sorrel mayonnaise
  • Roasted new potatoes with dukkah (an Egyptian spice mix that contains nuts, but we can omit if there are allergies)
  • Whole wheat, goats cheese, roasted carrots, and walnuts
  • Puy lentils, wild rice, coriander, and carrots marinated in Turkish spices
  • Bulgarwheat, cucumber, radishes, tomatoes, parsley, with a sumac dressing
  • Quinoa with roasted cauliflower, courgette, red onions, lemon, herbs and seeds
  • Roasted squash, fennel, tomatoes, and croutons
  • Green beans with a chilli and tahini dressing
  • Grated carrot, celeriac, sprouting chick peas, nigella seeds with a mustard and crème fraiche dressing.
  • Spicy beetroot slaw
  • Peas, broad beans, asparagus, spring onions, garden herbs, in a lemon vinaigrette (no asparagus outside May and June)
  • Sliced raw courgette, fennel, feta, and pomegranate seeds
  • Rocket, slow roasted tomatoes, grilled courgette, olives, and haloumi
  • Mixed green salad

Puddings: £6.50

  • Chocolate and hazelnut tart
  • Chocolate meringue, summer fruit compote, and cream
  • Raspberry and almond tart
  • Fig leaf junket (a set milk pudding) with strawberries and rhubarb
  • Damson and polenta upside down cake
  • Lemon posset with blackberries
  • Rice pudding and baklava
  • Chocolate pot with caramelised oranges


  • Strawberry
  • Masala chai


  • Saffron and pistachio
  • Honey and lavender

(choose 2 flavours for sorbets and icecreams, all served with biscotti)


  • English cheese plate with quince cheese and crackers
  • Eccles cakes and Lancashire cheese
  • Ginger cake and Wigmore cheese. (min. 4 people)

When it’s not quite a feast:

Home made 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 pp served with green salad and cake

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.

Burritos: £10, good for a picnic lunch.

Heavenly Hogs:

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.

Talton Mill:

We are incredibly lucky to be 2 minutes walk away from Talton Mill Farm Shop ( 01789 459 140). They supplement our meat, eggs and vegetables, and if you're self-catering, you can order from them online, or even have a lasagne or quiche waiting for you on arrival.  They also have a café open Wednesday to Saturday 9.30-4.30, and Sunday 9.30-12.30, so you could go there for breakfast or lunch, if you are a large group, best to warn them.

the kitchen garden
Contact us on 07962 273417 or email us at
Talton House & Lodge