We rear our own pigs and we are enjoying sausages from the shoulder meat, bacon and delightfully lean pork joints. In particular, we are very proud of the wet and dry curing of our pork which makes the tastiest of traditional ham and Prosciutto.
Over the summer months, our Greenhouse supplied the kitchen with terrific quantities of really delicious green peppers, chillies, salad leaf, tomatoes and beans. We have recently planted a range of autumn & winter seeds. Our home cured Gravadlax is excellent. We home smoke on a traditional wood fire our own salmon, chicken, Duck and Pork to add a further dimension of flavour.
Stuffed with a Scallop Mousse with a Courgette Salad, Parsley Velouté split with a parsley oil
Egg Yolk Gel, Truffle Emulsion with Homemade Chive and Onion Crisps
Burrata, Basil Granita and Black Olive Tapenade
Salt Baked Candy Beetroot, Radicchio, Fresh Orange, Walnuts, Beetroot Gel
Squid Ink Risotto, Garlic and Chilli Aioli, Pickled Red Jalapenos
Dauphinoise Potatoes, Green Peppercorn Sauce, Dressed Leaves, Black Garlic Emulsion
Crispy Anchovy and Pulled Lamb Shoulder Croquette, Confit Potato, Dill Labneh, BBQ Baby Gem and a Red Wine Sauce
Pommes Anna, Parsley Emulsion, Tomato and Almond Pesto, Smoked Aubergine, Chicken Reduction
Steamed Porthilly Mussels, Anya Potatoes, Asparagus and Sea Vegetables, Seafood Bisque
Roasted Red Pepper Velouté, Chargrilled Romano Pepper, Whipped Goats Cheese, Basil Oil, Toasted Pine Nuts
Homemade Meringue with Blueberry Compote, Chantilly Cream, Blueberry Sorbet
With Candid Orange Peel and Passion Fruit Ice Cream
Butterscotch Sauce, Crème Fraîche Ice Cream
Home Grown Plum Sorbet
Chocolate Brownie, Cocoa Nib, Passion Fruit, Crème Fraîche and Coffee Ice Creams or Raspberry, Strawberry, Blueberry, Coconut or Pear Sorbets
Ready to make your reservation or ask a question? Reach out to our team at Farthings. We’re here to provide personalized service and ensure your visit is as memorable as possible.
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