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A light & airy atmosphere prevails at this traditional redbrick farmhouse, where the windows of the dining room afford distant views of bosky hillsides & the cooking is in the modern
European vein. Go for twice-baked St Agur cheese soufflé, which is served with sweet pepper relish, then move on to roasted loin of venison served with a venison shepherd’s pie, braised red
cabbage, parsnip purée & red wine jus, or fillet of John Dory with spinach & ricotta dumplings, asparagus, orange, tarragon & star anise sauce. Desserts might include lemon posset with
lemon meringue ice cream & flapjack or vanilla Arctic roll with raspberry jelly & raspberry sorbet.
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Drakes on the Pond
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