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There’s real theatrical panache behind the opulent interior of Vanessa & Lee Scott’s grand Palladian villa, & their kitchen team show great dedication to local & seasonal ingredients.
The short daily changing menu is attuned to the weather & the calendar, so a typical meal might kick off with ham hock, parsley & air-dried ham terrine served with split-pea soup &
spiced pineapple pickle, before slow-roasted breast of lamb stuffed with nettles & garlic accompanied by a broth of mutton, root vegetables & pearled spelt; next comes a taster of British
& local cheeses, with wild plum Bakewell tart to finish. Total commitment to environmental good practice is the driving force here, & green credentials are second to none. Luxurious
bedrooms & excellent breakfasts, too.
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