Hi All, with your fantastic support we are full again with 18 confirmed guests. Free range duck legs arrive with the chickens on wednesday just in time to start the confit process. The Boeuf & Coq are straightforward ish. Biggest challenge is the puff pastry. Roll pastry mix, slab butter, fold over, roll, cool, roll, fold, roll, cool and repeat three more times. Thursday night will be very busy.…

A hugely successful night to rave reviews again. We were booked out with 8 new, new guests as well as our lovely regulars. We were brilliantly supported by the wonderful Delissimo Italian delicatessen in Basingstoke as well as the equally wonderful Newlyns Farm Shop near Odiham / Hook. The night was not without it's dramas. We had placed a firm order for our Cornish Sardines (Pilchards) only to be let down at the last, last minute. Our brilliant head chef Eve got on the case and replaced via…