Brydon and Innes offer an indulgent menu of ‘naughties’ (as Brydon calls them) from devilled kidneys to gruyere soufflés followed by slow roast pork belly, chicken ballotine to homemade pasta with artichokes. One must squeeze in a pudding, it would be rude not to! >
Keep an eye out for Brydon and his pies, preserves, éclairs, biscuits and much more at the Stanford Saturday morning market. Using local produce to make good food!