"‘Forest to plate’ is the message here, with wild and hyper-seasonal ingredients at the fore. Some of the produce is foraged, whilst meat is often hunted by the owner in the surrounding area. The surprise tasting menu delivers a large array of creative dishes with intriguing blends of flavours and textures. Preserving, pickling, smoking and curing are all done in-house, giving new life to the local ingredients." - Michelin Inspector
