You will probably feel as if you have taken a step back in time, the restaurant has been tastefully converted from 15th Century mill cottages.
Your chef, Margaret Wilson will prepare and cook your food using only fresh, quality, local produce. Fresh fish is delivered daily and many herbs are fresh from our own country garden.
There are no short cuts. Everything is made in the kitchen including bread, sorbet, ice cream and truffles.
Margaret has 35 years experience as a chef and has written three cook books.
After your meal, we invite you to return to the lounge beside our open fire to enjoy a drink or after-dinner liqueur. You may also like to sample one of our many malt