A protégé of Gordon Ramsay, Mark’s emphasis is to use local seasonal produce, with fresh fish from Brixham each morning and hand reared Pork, Beef and Lamb from neighbouring villages.

The organic fruit and veg is supplied from just six miles away, and as much produce grown within Cadbury House grounds is also used.

Starters

• Pumpkin and parmesan soup basil oil (v)
• Pressed terrine of foie gras and salt beef, truffle brioche, spiced apple chutney
• Loin of wild rabbit wrapped in parma ham, pickled girolles, herb salad
• Roasted fillet of red mullet, ratatouille pudding, sauce vierge
• Tomato and aubergine tart tatin, basil crisps, balsamic dressing (v)

Mains

• Double rib-eye of local beef, cocotte potato, roasted garlic, fresh watercress, café de Paris butter (for two people presented at the table)
• Roasted loin of suckling pig, mustard pomme puree, bacon and smoked garlic jus
• Duo of local pheasant, (ballontine breast, roasted thigh), creamed brussel sprouts, chestnut gnocchi, red wine jus
• Roast loin of Wild turbot, crispy pork belly, celeriac puree, sautéed red chard
• Fresh truffle risotto, parmesan shavings, pea shoots
• Roast loin of venison, boulongere potato, braised red cabbage, spinach, madiera jus
• Pan-fried john dory, lobster mash, thermidor sauce, pea puree


Sides

• Chesnut Gnocchi
• Cocotte potatoes
• Sautéed spinach leaf
• Mixed leaf and tomato salad
• Chips
• Creamed brussel sprouts, lardons chestnuts

Desserts

• “Apples and blackberries”
• Lemon tart, vanilla ice cream, ginger bread
• Stickly toffee pudding, run and raisin ice cream
• Warm chocolate fondant, mint chocolate chip ice cream
• Baked vanilla cheesecake, warm raspberry compote, pistachio tuille