EASTER BUNS......What ever you do. Don't follow the Edmunds cookbook recipe.

High Tea is back in season at Finc. We kick start our Sunday high tea sessions again every week. With wonderful new gorgeous treats created on the day especially for the event, and it's not all about the sweet treats. You'll love it all. Call us and make a booking.

This week Jess offered Mocha chocolate tarts, Spinach roulade &
Chicken mayo and cucumber rolls over the second course with our
fine selection of loose leaf teas. Fabulous fun!

Baby cakes for Easter full of fresh passionfruit and citrus zest, delicately smothered with lemon butter cream.

April is a wonderful month for us. Our autumn menu is introduced, Easter fare trickles in ready for easter weekend and many of our events start to take place. Here's some of the intense hearty flavours that Derek and his crew in the kitchen have been putting together for us.

Chevre goats cheese and fresh herb Charlotte served with a rocket
and walnut salad and red vine infused chutney

NOM NOM NOM...also has a drizzle of white clover honey!

Grilled red wine sausages in a tomato and berlotti
bean cassoulet.  Food for the soul!

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Served with autumn vegetables and a parmesan crisp.