Their passion for what they do also shone through in their food; honest, well sourced ingredients cooked by Sean with such a delicate touch; from home-made sourdough, unusual and delicious lamb minced scotch eggs, incredible Toulouse sausages on a bed of the tastiest puy lentils and a venison loin on pureed parsnip, which cut like butter and tasted simply delish. Five star is not enough for this place - open Thurs-Sun nights. Go visit! They also have 4 guests rooms, so if you don’t want to do the drive, stay the night.

https://thegoodhawk.com/