If I owned an Inn

If I owned an Inn

Saturday, 25 January 2014

Executive Chef

of course, is darling daughter, Jessica.

She weaves her magic each day, creating meals to tempt the palate, but also to nourish both body and soul.

Nutrition is paramount, with ingredients culled from our gardens and local provenders.  Animals are treated humanely and blessed before slaughter.  All butchering is done in-house.

Our vegetables, fruit and herbs are grown organically, and only what is in season is used.

Jessica designs her menus daily and we eat family style at breakfast, lunch and dinner.

Picnics are encouraged, and guests are invited into the kitchen to prepare their own and snacks when the desire arises.

  The only rules are:

If you use it...please clean it and put it away.

If you use the last of an item, please write it on the chalkboard in the kitchen so that replacements can be arranged.

Each week, at her own design, Jessica holds a cooking class.  She selects the item to be instructed, and all students participate in preparing that item to be eaten by all guests at dinner that evening.

Handmade aprons will be provided for you which you may take home with you.

Seasonally, and again at her own design, Jessica will lead tours to our local suppliers, to see where and how are animals, fish and produce are grown.  When appropriate, foraging tours will also be arranged, be it for wild herbs, edible flowers or mushrooms.

Our chef has a deep abiding love and respect for food.  She cannot help but share that with all she meets and every morsel she cooks.

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