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Owned by Roger & Monty Saul, founders of the Mulberry Design Company, this 17th-century house is lavishly decked out with antiques, paintings & a quirky collection of curios. The theatrical
tone reaches its peak in the dining room & magnificent conservatory, which are now the province of new chef Steve Horrell. Indications are that he will have few problems living up to the
surroundings & in continuing the restaurant’s renowned ‘field to mouth’ experience. The kitchen deftly utilises seasonal & local produce as well as tapping into supplies from the owners’
organic farm, Sharpham Park. Rare breed meats such as White Park beef (served as a carpaccio with spiced beetroot, watercress & horseradish) appear alongside dishes featuring organically grown
spelt grain – perhaps roast pumpkin & cinnamon ‘speltotto’ with chestnuts, crispy sage & parmesan. To finish, poached organic pears, chicory & dandelion with Exmoor Blue & walnuts
is a perfect marriage.
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