Desserts

I tend to keep our dessert menu short and sweet, basing it largely around old-fashioned nursery puddings and other classic favourites, such as crumbles, tarts and jellies. I’m always looking to make the most of our homegrown fruits, however short their season, and the dessert menu reflects this. Berries, cherries and currants feature in the summer; pears, plums and apples through autumn and winter; and outdoor rhubarb from early spring.

We have fun with jellies all the year round, suspending berries in elderflower and Perry jelly in the summer, and making them a bit more alcoholic in the winter with sloe gin, absinth and somerset eau-de-vie, using the liquor from our Hix fix cherries.