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The setting in 35 acres of grounds is undiluted country house with chandeliers and highly polished furniture emphasising the late Victorian credentials. So expect traditional cooking &
surrounds in the terribly proper dining room where a competent kitchen serves the likes of salad of lobster, cucumber, fennel; & gooseberry dressing followed by veal cutlet with celeriac
dauphinoise, prune & armagnac sauce, and Florentine parfait, roasted peach and raspberry sauce for afters.
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