This country kitchen has grown a faithful following over the last sixteen years under English owners chef Brydon and Innes Havercroft – but is up for sale and will change ownership soon.
Sticking to a winning formula, chef showcases classic continental fare on a blackboard menu of three or four starters, mains and desserts inspired by seasonal farm produce. Making everything from scratch in his country kitchen – no short cuts here - slow food is a passion for Brydon Havercroft, from the breads, pastries and preserves to the trout vol-au-vents and ethereal chocolate eclairs. (Don’t miss his Scotch eggs and Cornish pasties on the Saturday market at the Stanford Hotel.) For an earthy taste of the country, try a three-course menu of chef’s signature dishes: devilled lamb’s kidneys in a red wine jus, pork belly confit with crackling and beetroot apple chutney or tender Elgin chicken ballotine stuffed with prunes and almonds in a Dijon sauce. The fare is down-to earth, simply plated with the focus on flavour. Vegetarians will love the light and fluffy gruyere souffle and savoury artichoke and olive risotto. Don’t miss the rich tagliatelle of prawns served in a spicy paprika tomato cream. Finish on a sweet and sticky note with lemon tart meringue or a rich, nutty chocolate parfait.
Good chalkboard wine selection at fair mark-ups with focus on the best of local Overberg wines.
Attentive, led by your entertaining host Innes Havercroft who recites the history and composition of each dish like a poet.
Casual, comfy country hospitality, from a table on the terrace with a mountain view to the interior of this old country cottage, warmed by a cosy fireplace in winter.
A lazy lunch in the country over good food with family or good friends.
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