Country Cottage Restaurant

Country Cottage Restaurant is housed within a property that dates back to the 1600s and has been used for a variety of purposes over the years, ranging from a saddlery in the 1600s to an antique shop in the late 1990s. The restoration of the building and its conversion into a restaurant exposed the original stonework and beams.

It provides an intimate and cosy atmosphere where diners are able to relax whilst enjoying either a set-price two or three course meal. A selection of both old and new world white and red wines are available and the wine list also includes a rosé and a dessert wine.

Being a small, intimate restaurant it has a maximum capacity for 20 people and this therefore makes it an ideal place for a family gathering or small celebration. Group parties are welcome (large groups may have to be seated on separate tables). The menu is changed on a monthly basis and is created by proprietor chef Alan, who trained and worked in various high quality restaurants in Peterborough, as well as on the Isle of Sark and in the United States.

All produce used is supplied by local businesses. Below are samples of dishes that have been on previous menus.

Starters might range from baked avocado pear stuffed with garlic cream cheese and wrapped in bacon served with a drizzling of olive oil to warm duck and sesame seed salad - strips of duck pan-fried with a plum sauce and sprinkled with sesame seeds, tossed through pak choi lettuce and served with crisp croutons - or green lipped mussels with a tarragon scented breadcrumb topping, oven baked and served with lemon for squeezing.

Whilst main dishes could offer the following: oven-baked chicken breast stuffed with sun-dried tomatoes and basil and drizzled with pesto sauce; chargrilled tuna steak on a bed of wilted spinach and drizzled with a finely sliced red and green chilli butter sauce or pork tenderloin topped with a crisp apple, sage and onion crust on caramelized apples, finished with a whole grain mustard, cider and cream sauce.

And then you might finish with apple and pear tart scented with almonds, cinnamon, and apricot and served with a ball of vanilla ice-cream; orange crème brûlée with a crisp sugar topping served with a quenelle of crème fraîche or a slice of a rich ginger and chocolate tart with a ball of vanilla ice-cream.