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The solid, stone-built Georgian residence overlooking the River Kent has been pleasantly refurbished to provide two small dining rooms & a separate bar. Chef-proprietor Julian Ankers’
easy-going, straightforward style of cooking suits the relaxed vibes of the place, taking in starters of Cumbrian air-dried ham with celeriac rémoulade, & pigeon breast with smoked bacon
puff-pastry pie & savoy cabbage. Among the mains could be slow-roast belly pork with cider apple sauce or black bream with king scallops & pea purée, while chilled lemon posset or dark
chocolate fondant with caramel ice cream are possible finales.
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