This converted farmhouse has been given an upscale, modern makeover, without any of its original character being lost in the process ("old exterior, new lease of life"). A relaxed, understated elegance reigns in the restaurant housed in what was once the cowshed. The beautiful brick cross-vaulted ceiling lends a special atmosphere to the space. The seasonal set menu, which comprises four or six courses, showcases regional produce. Sophisticated and meticulously prepared dishes, such as mushroom, thyme and sherry, or venison, black salsify and pomegranate, are packed with bold flavours. In addition to wine, there are also delightful non-alcoholic pairings available.