The Food
Our resident chef holds sway in the enormous kitchen and provides breakfast, lunch, cakes for tea and dinner. Special celebration meals – buffet, barbeque or sit-down formal – are available with advance notice. The emphasis in the cooking is very much on local and seasonal and wherever possible, organic. Many of the vegetables come from Stonehill's own organic gardens, according to season.
"The food alone is worth the day's visit." Robert Fripp (musician)
Sample menus
Spring/Summer
Pea, bean and mint risotto (V)
Chilled apple soup
Pea and coriander falafel with harissa dressing
Monk fish and cucumber brochette
Aubergine cheesecake (V)
Mediterranean lamb casserole, orange and fennel salad
Chicken with coriander pesto
Passion fruit Eton messe
Black and white sachertorte
Rosemary pannacotte
Autumn/Winter
Celeriac and bacon soup
Terrine of pheasant and green lentil
Pear, Gorgonzola and walnut tart (V)
Rabbit with port and prunes
Salmon with puy lentils
Beef in red wine
Pumpkin, leek and potato gratin (V)
Whisky chocolate brownies with clotted cream
Pear and blackberry cobbler and cream
Lemon posset
