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Beautifully sited alongside the Grand Canal, the Village at Lyons is a cluster of ancient but lovingly restored buildings, with unique architectural features, superb craftsmanship & exquisite
decorative detailing: a magnificent 400-year old fireplace was brought over from France and installed in the Lyons Den (a welcoming bar full of comfy, battered old leather chairs). The Mill
restaurant – a dramatic, high-ceilinged room overlooking the roaring river – is home to celebrity executive chef Richard Corrigan, who is responsible for such delights as crispy frogs’ legs with
pea jelly, poached quail egg & wild garlic, followed perhaps by loin, rump & sweetbread of spring lamb with red pepper soufflé & goats’ cheese gnocchi. Desserts are impressive,
especially mascarpone & vanilla soufflé, pain d’Epices & black fig compote with liquorice ice cream, or hot chocolate fondant with stout ice cream.
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