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|Dining at the Old School House
Light and airy, our well appointed dining room is decorated with original works of art and Artist enhanced prints. The food we offer is freshly prepared at the school and ranges from traditional English with a contemporary twist to international. Where possible we use local suppliers and buy quality products. Where we need to buy goods or food items then we always buy recognised established brands. Our dry cure bacon is sourced from N H Creber Ltd, Tavistock. The handmade black pepper sausages come from award winning Artisan butcher, Howells of Tavistock, situated in the Pannier Market. As ever, all items are subject to availability and seasons (and the weather)!
During the ‘growing season’ (we are still developing our green fingers...) we grow a variety of vegetables and fruit.
Evening dinner is available most evenings and reservations must be made at least 48hrs in advance. This is to allow Chris time to develop and source the menu to suit you. Chris was trained at Leith’s School of Food and Wine in London, where he obtained his culinary Diploma. Chris also has a level 2 award from WSET in Wines and Spirits.
Breakfast is included in your room rate and is probably the best breakfast in the whole of the Southwest! Yummy! So, kick start your day with fresh filtered coffee or tea (including infusions).
Choose from a selection of fruit juices and cereals PLUS a choice of hot food: English breakfast – includes free-range egg (we cook them as you want them), 2 generous rashers of dry cure back bacon, black pepper pork sausage, mushrooms and tomato (freshly picked in season).
We also serve fried bread, black pudding, hogs pudding and baked beans (Heinz) but only on request (it cuts down on waste – not everyone likes them)! So please just ask!
Alternative menu choices may include any of the following:
2 eggs and 2 dry cure bacon rashers, Poached eggs, Boiled eggs, The Canadian - pancakes, crispy bacon & fried egg with Maple syrup, Omelettes, Mushrooms on toast, Eggs Benedict (field mushroom or with ham) and Hollandaise sauce, Scrambled eggs, Bacon sandwich (3 rashers!) with homemade bread.
Since our bread is homemade, the toast we serve does not go soft and ‘gloopy’ but remains crisp and ever so light, and absolutely delicious with our selections of homemade marmalade and conserves.
All our eggs are Free-range and cooked as you like them!
Advance booking is required. The format is a set 3 course or 2 course evening dinner discussed and agreed with you in advance. The price varies from £20 - £30 per person. All the food is freshly prepared and made by our Chef. Vegetables will come from the garden if in season (and we are growing them)!
|Example menu choices:
Cream of 3 Vine Tomato Soup (slow cooked for over 3 hours with no added stock)
Tomato, Mozzarella Tart with whole grain mustard & a Rocket/pesto Dressing
Scallops with a Parma Ham Biscuit
Rack of Lamb with a French Mustard and Herb Crust
Fillet of Sea Bream with Minted Pea Puree
Sirloin Steak (dry-aged 30 days by our Chef)
Black Fruits in a Puff Pastry Tart with Homemade Raspberry Ice Cream
Panna Cotta & Port Jelly
Homemade Ice Cream (made with real fruits)
* All food/choices are subject to availability.
Our Chef obtained his Diploma in food & wine from the world famous Leiths School of Food and Wine, in London. Should you visit them please mention us to them!
Tel: (International - 44) (0) 1822 852437 firstname.lastname@example.org
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