We’ve been in business for a year now, November the 21st to be precise. It’s been a hectic time, painting, getting set up with all the needs of a new business, choosing our ales our wines and so on.
For us though the main focus has always been the food. For the first couple of months, I suppose we had a menu that was not dissimilar from many Pubs, but as time went by we have been able to include an increasing amount of “wild” foods. Nick, Ian and Neil began to bring in quite a varied range of game, normal things like rabbit pigeon pheasant and partridge, but we have also had Muntjac, Hare, Roe and we even had a go at a Canada goose which was nowhere near as bad as I’d been told. I have been able to add things like wild garlic, ground-elder, watercress etc. The fruit from the hedgerow was incredible this year and we were able to take great advantage of this and all have been used in the Pub. Recently we met Kev from Woodland Ways things have become really interesting in the foraging arena, we’re really looking forward to developing this theme next year.
On the booze side we have made sloe gin that is gently maturing, vodka flavoured with woodruff and nasturtium, now, this is very nice and next year we’ll make more than 1 bottle this one’s nearly finished. We made gallons of elderflower champagne that was bottled and sold at one of the local park functions, more of this again next year! This was from a recipe that my mum used every year. Although she was tea-total herself and pretty disapproving of the demon alcohol she made a wide range of wines, you know the kind of stuff, elderberry, plum, pear anything really. The problem was however they were all incredibly strong and tasted the same. None of us had the heart or perhaps the nerve to tell her- ah well!