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In the grounds of Alfred, Lord Tennyson’s former home (now undergoing extensive renovation), this modest wooden chalet has become a destination in its own right – thanks to chef Justin Brown and
his brigade, who plan to add to the Isle of Wight’s tally of accolades. Wooden floors, pale wood chairs and white linen-covered tables are cosily arranged around a wood-burning stove, while the
kitchen boasts all the latest gadgets, with ‘snow’, jellies and foams de rigueur. You could start with pigeon breast and confit leg with sweetcorn purée and red wine jus, move on to a complex
presentation of locally caught cod with cauliflower couscous, home-dried raisins, toasted hazelnuts and Pernod foam, and finish with a warm dark chocolate and walnut fondant with cinnamon cream.
It’s also surprisingly easy to find suitable wines to match the lot.
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Justin Brown at Farringford
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