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I am delighted that Mary Cadogan – cook and food writer extraordinaire – regularly cooks supper here.

Mary Cadogan

mary cadogan

Mary’s cookery books have been translated into 26 languages and her home cookery club (just down the road from The Cross at Croscombe) is very popular. Mary worked as deputy editor and then food director of BBC Good Food magazine for over 10 years.

Mary Cadogan

prices & future dates

All suppers start at 7pm with a glass of fizz and handmade nibbles. Supper is served at 7.30pm.

MENU FOR 17 SEPTEMBER 2021 ***FULLY BOOKED***

Smoked trout tartine with charred caper & red onion relish

Slow cooked lamb with tomatoes, lemon & feta. Herbed couscous

Flourless chocolate cloud cake with crème fraîche & berries

Please be aware that all cancellations need to be paid in full unless the place(s) can be resold.

Please call 01749 343352 to reserve your place(s) or complete an Enquiry Form. Places are limited.

MENU FOR 22 OCTOBER 2021

£40 per person

Handmade nibbles & fizz

Somerset goats cheese, fig & walnut tart with red onion marmalade

Beechridge farm organic Chicken Shawarma with pomegranates, garlic sauce, pickles. Tabbouleh & homemade flat breads

Meringue with red wine plums & crème fraiche

MENU FOR 19 NOVEMBER 2021

£40 per person

Handmade nibbles & fizz

Roasted beets with watercress, blue cheese & spiced walnuts with a walnut dressing

Beef Bourguignon pie. Roasted broccoli with garlic & parmesan. Double creamy mash

Autumn pudding with pouring cream & a shot of homemade crème de mûre

MENU FOR 15 & 18 DECEMBER 2021

£45 per person

Christmas cocktails & festive nibbles

Prawn & crab salad with herbed salad cream

OR

Pork and pistachio terrine with cranberry & port relish

To follow…

Organic duck three ways

Magret, slow cooked and duck sausage. Red wine & blackberry sauce. Clementine & walnut stuffing. Root vegetable Dauphinoise. Hasselback duck fat roasties. Stir fried brussels with hazelnuts

Dessert

Spiced roasted pineapple with mince pie ice cream

OR

Chestnut and chocolate terrine with brandy cream

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