Brydon and Innes offer an indulgent menu of ‘naughties’ (as Brydon calls them) from devilled kidneys, goats cheese soufflés to slow roast pork belly, chicken ballotine and of course roast beef with yorkshire pudding on a Sunday. Brace yourselves, gird your loins!
Keep an eye out for Brydon and his pies, preserves, éclairs, biscuits etc. at the Saturday morning market. The Larder is open at the restaurant during trading hours. Using local produce to make jolly good food!