Our first feast night!

On 1st February we hosted our first feasters in our newly decorated Shippen. A selection of our favourite photos are below!

The menu included Dalwood Vineyard sparkling wine with homemade cherry vodka, wild mallard parfait with chicken skin crackers, dorset blue vinny cheese and thyme honey, jerusalem artichoke with truffle, lyme bay crab and scallop with seaweed butter, smoked mallard breast and confit leg scrumpet, goat sorpotel with crispy goat breast and beetroot raita, and white miso ice cream with Dalwood walnut brittle. All local seasonal food supplied by talented local businesses including Cabrito Goat, Trill Farm Gardens and Lyme Bay Fish. Photos are by Matt Austin.

There are 7 tickets remaining for our next feast on 15th February which you can book here.