Enjoy a Wild Feast Sunday Lunch from Garden Chef, here at Vallis Farm.

Maria run's Garden Chef, a sustainable, low carbon footprint, organic, rare breed catering company.

Her expertise has taken her to the highlands and the islands; Iceland’s Reykjavik, Copenhagen, London and much of the south of England including Brighton where she trained at Terre A Terre.

The Sunday comprises of 2 sittings.

12:00 - 2 course meal (£50)
15:00 - 3 course meal (£65)


WILD FEAST MENU

Nibble's

Home made Brioche, whipped Ivy house butter, mushroom

Jerusalem artichoke crisps, wild garlic emulsion

Guinea fowl terrine, pickled winter vegetables

Starters

Mackerel, blood orange gel, braised fennel

Salt baked beetroot, Rosary whipped goats cheese, chicory & candied

walnuts

Somerset Venison Fritters, Parmesan & celeriac purée, Brioche crumb

Mains

Line caught fish of the day, Somerset chorizo and cannellini bean stew, wild garlic pesto

Braised game pudding, smoked crispy shallots, parsnip puree, jus

Celeriac fondant, roasted hisbe cabbage, wild mushroom fricassee, & celeriac jus

Desserts

Rhubarb purée, meringue 2 ways, Chantilly, poached Rhubarb Rich Chocolate mousse, miso caramel, sesame seed tuille

Treacle Tart, orange cream