A new wintry dish to warm your cockles

Chef Tomas has been cooking up a storm at The Old Lodge.

Pork fillet, reared at our own farm behind The Old Fleece, wrapped in bacon with spring onion mash, sugarsnap peas and a red wine jus. What a treat!

And don't forget, this, along with all of our other main meals, is available half price when bought with another meal. You can thank us later.

Date published: 4 February 2015

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