We are now open for the summer, and we are once again featuring a menu chock-full of local ingredients, many grown here on the farm, or just up the road at Eve’s Hill Vegetable Co. Most of our dishes will have Fermented Food at their heart.
We have created a menu featuring in-house fermented sourdough pizza - sourdough yeasts and bacteria captured from the brewery, and propagated weekly for the next batch of dough. We start the process on a Tuesday, and cold ferment the dough ready for service on Friday and Saturday nights. Toppings are prepared in-house - one of our favourites uses a Rocket pesto, with fresh rocket grown in our polytunnels. The pizzas are cooked to order on our outdoor wood fired pizza oven at about 400C, using local hardwood as fuel.
We do “Posh Chips” using potatoes cut to be extra chunky, then twice cooked and smothered with exotic toppings.
These toppings include our own lacto-fermented Sauerkraut and Kimchi, plus Tofu made with East Anglian grown soya beans, supplied by our friends at Tofurei, the first Tofu micro-dairy in the U.K.