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In the evening, we went for dinner in Rhubarb, the hotel's gorgeous candle-lit restaurant.
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To start, I had the red onion and stilton tarte tatin which came with a mulled cider dressing, pickled Granny Smith and cranberries. Tom chose the salmon pate, which was smoked with whisky and served with pickled onion oatcakes, blood orange, fennel and beetroot.
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For my main course, I picked the artichoke & truffle strudel which came on a bed of wild mushrooms, leek gratin and barley risotto. Never one to turn down the fish, Tom had a fillet of hake with parsnips, herbs and a lime butter sauce.
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Saving the best until last, we shared the chocolate mousse and a Bakewell tart which was topped with the most delicious star anise ice cream.
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