CHEF'S BLOG - 30 SEPTEMBER 2016

Immensely proud of today’s Chef’s Terrine made with Margaret’s wild venison, Packington free-range pork and the livers from Jeff Cracknell’s free-range ducks. And the smell in the kitchen!!! When Apple invent the “smell’o’phone” (probably next week and called the i-smell) you’ll be able to get the full picture, so to speak. In the meantime you can either take my word for it or – better yet – book a table and find out for yourself. Can’t wait to taste it…