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Formerly known as the Cloche Hat, this one-time Tudor farmhouse now has new owners, a new name and a completely new look that touts clean-lined modernity alongside the building’s ancient beams and
timbers. There’s culinary ambition, too, as Fernando and Kristy Stovell come with big-city pedigree and their cooking follows a broadly modern European path. The carte is underpinned by some luxury
ingredients, daily specials and fine-tuned technique – witness a starter of Cornish crab and crayfish ravioli teamed with compressed cucumber, ginger and lemongrass bouillabaisse or a deconstructed
beef Wellington involving char-grilled Cumbrian beef fillet atop a puff-pastry case filled with chestnut mushrooms, accompanied by oxtail jus and truffle mash. To conclude, Kristy’s pastry work
might deliver a mini banana tarte Tatin or textbook chocolate fondant.
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