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September 4, 2012

Chef Bains and his team indulged us with a lavish six-course menu using locally sourced ingredients, each accompanied by carefully selected wines. We started with Loch Duart salmon with miso, passion fruit and oyster flavours, followed by salt baked celeriac done three ways with a truffle juice. Next, my favourite – slow cooked melt-in-your-mouth mutton with shallots and then a pleasant twist of Banbury cake with Beauvale blue –a special cheese that went down well with the well matched Smith Woodhouse 10 year old tawny port.

Chef Bains and his team indulged us with a lavish six-course menu using locally sourced ingredients, each accompanied by carefully selected wines. We started with Loch Duart salmon with miso, passion fruit and oyster flavours, followed by salt baked celeriac done three ways with a truffle juice. Next, my favourite – slow cooked melt-in-your-mouth mutton with shallots and then a pleasant twist of Banbury cake with Beauvale blue –a special cheese that went down well with the well matched Smith Woodhouse 10 year old tawny port.

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