FABER

BEST FOR Upscale country lunches. FOOD Head chef Dale Stevens and his team source as much seasonal biodynamic bounty from Avondale’s vegetable gardens as possible. Fresh farm eggs from the pasture-reared flock appear as a starter, poached with celeriac ‘tagliatelle’ and herb dressing, while garden grilled aubergine plated with tomato velouté, goat’s cheese and pillowy potato gnocchi will keep vegetarians happy. Bitterballen of braised beef shin with piquant cauliflower are superb starters, while green-listed angelfish makes a star turn for mains. On the sweet side, expect lemon meringue with a new lease on life or wintry poached pear with cinnamon crumble. DRINKS Avondale’s stellar wines plus a handful of other estates fill in varietal gaps, with local spirits and craft beers on offer too. SERVICE Warm and engaging. AMBIENCE A wide hearth and crackling fire cosy up the doublevolume space in winter, while terrace tables with vineyard views are the best bet in the summertime. (RH)