The Table at De Meye

The menu changes every weekend depending on what’s in season and the cook’s ideas. The four courses could be something like deliciously clear wild duck and baby chorizo broth; beetroot tarte tatin with the crispiest pastry and a wasabi cream sauce to set it off; pork belly done to a crisp with hasselback potatoes and cranberry jelly; and a creamy light cardamom panna cotta to finish. You will not go hungry, as all this comes with a glass of the estate’s wine and superb bread from Jason Comins, Chef Camilla’s brother.

A small selection of the excellent De Meye wines at close to cellar prices.

Warm and friendly.

This is a tiny space with seating for about 35, with some nice farm touches. It’s totally unfussy, obviously expanding nicely in the summer months onto the grass and under the trees outside. Very rustic and oozing with country-style bonhomie.

Booking is essential, and do check the menu when doing so to avoid any problems with what’s on offer. Make sure you take home some of the excellent bottled goodies and do a wine tasting. (GL, October 2012)

gillian key
2-Dec-2012
A perfect Sunday lunch in every way. Hugely attentive service, highest quality, well prepared food in a serene enviroment.They get it so right! This is my No 1 spot!

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