THE VEG TABLE PRIVATE DINING ROOM

BEST FOR A leisurely farm-to-table feast. FOOD The food at The Veg Table begins with what Brett Garvie, chef and owner, finds, forages and grows. Ingredients are always seasonal, of the finest quality and prepared with love. The bounty is brought to the table in three imaginative, beautifully plated courses. Start with a bright sharing platter that could have vegetable fritters with a piquant sauce or home-made dolmades. The main course could be porcini mushroom ravioli with truffles and gorgonzola sauce, or perhaps pasta with pesto. Dessert often features fruits of the season: perhaps caramelised pear tart with luscious coffee ice cream or classic peach melba. DRINKS BYO. Herbal teas like rhododendron, rose geranium or mint are offered after dinner. SERVICE Brett graciously greets guests, and you’re free to wander around as he puts the final touches to the first course. AMBIENCE The magical atmosphere of this cottage is delightfully quirky, with charming mismatched vintage tableware. (CP)