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Many foodies will know Tom Adams as the precocious chef/founder of London’s meat-loving Pitt Cue, although this venture sees him out in the sticks – at a 66-acre farm in east Cornwall, which he runs jointly with Birmingham-born April Bloomfield, chef at New York’s Michelin-starred Spotted Pig (who visits when she can). Dinner is a multi-course set deal that kicks off with nibbles served in the lounge of their 18th-century farmhouse – or outside if it’s fine. After that, guests commune around a 12-seater table just off the kitchen, with views of the chefs at work. Unsurprisingly, the menu largely revolves around animal protein, particularly locally reared, rare-breed Mangalitza pig – from crispy skin with rowanberries to cured ham with cassis. Cornish fish pops up from time to time (Looe scallops with braised kelp and smoked broth, say), while vegetables and herbs always get a decent look-in, from asparagus with hogweed to a sweet riff involving nettle curds, pineapple weed and rhubarb. If you want to make a trip of it, book one of the five stylish ‘farmhouse’ bedrooms, and expect an equally meaty breakfast.
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