Things you might like to know about the menu… (hover your mouse over the red text to see a photo) About 90% of all our venison is shot on local estates by Mike himself who gets up regularly at dawn to go stalking  with our dog Sassy! If you are concerned about the use of lead in game shooting, be assured that Mike only uses non-lead Barnes bullets for deer hunting. We always state the type of venison on the menu, be it Fallow, Roe, Muntjac, Sika, Red, Chinese Water Deer etc. All other game, as well as pork, beef and chicken come from quality producers, local estates etc. and is processed for us by Vicars Game at Ashampstead. Their farm shop is well worth a visit. A pavé (French for tile or slab) is a French cut of meat; the individual muscles of the haunch are separated lengthways resulting in a virtually fat free ‘slab’, fillet-like in texture but with flavour since it comes from the leg. For those of you not used to eating rabbit, please be aware that it does contain some bones but we hope you agree that the delicious meat is well worth the effort! All of the bread, pasta and gnocchi are homemade every morning by the chefs. As much as possible and depending on the seasons, we use salad and vegetables grown in our kitchen garden. All the fish we buy in is caught by day boats operating out of Brixham, and is incredibly fresh. When we can get them, we also use river trout, pike and Kennet crayfish, which we catch ourselves. web by Alan Robinson