Cooking tasty food from 1995 till today and maybe tomorrow too! 01665 830006

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To Begin - creamy crab and lobster bisque, served with mopping up bread Follow with - Continental salad, drizzled with balsamic dressing Enjoy a taste of - scallops and big prawns, smothered in mornay sauce and baked till golden Before - Local venison slow cooked with rosemary thyme and loadsa wine Choose - a delectable dessert or a nibble of cheese

Doing a bit of food research with friends and family...

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