Saffron Poached Pears

Recipe for 4


4 large firm pears(conference are ideal)
2pts water
1/2 pt white wine
1lb sugar
2 bay leaves
pinch saffron
1 lemon


Peel the pears and add to the pan of all the other ingrediants.
Bring to the boil and then simmer until just tender.Depending on the size and ripeness can be 30mins but up to 50 mins for very firm larger ones.Allow to cool in the pan.Strain the liquid and set 1/2 pt of it 2 and 1/2 leaves of gelatine.The jelly can be flavoured with dessert wine, cassis etc.

Serve with clotted cream and shortbread.

Jedd...an update

First things first, a huge thank you from Jedd and his family for your fab support over a difficult time.Jedd is now based at home, with occasional visits to Hospital, rather than the other way round.He's doing really well,and only today i saw him a school wizzing up and down on his scooter.Keep it up Jedd !

Here's a pic, with permission from Mum, of his 5th Birthday.

Winter Hours

We will be open up to the 23rd December, and we are open on the 30th and 31st for dinner only, but they are both fully booked.

We will have the odd extra day off, and will sometimes close for lunch as demand and weather or my mood dictates.

For example this week Closed Sunday, Monday AND Tueday.No lunch this Saturday.

best plan is to call and check what we are up to on a week to week basis.