The Bybrook at The Manor

The dining room of this golden-hued 14th century manor house is all chandeliered elegance. The kitchen garden supplements locally sourced produce for chef Chef Richard Davies ’s seasonal modern British menus. There's ravioli of foie gras served with braised leeks and a summer truffle emulsion to start followed by a steamed fillet of Cornish turbot with a cèpe, celeriac and pancetta fricassee. If you're not in the mood for a classic roast beef and Yorkshire pud for Sunday lunch, then there's a seared fillet of black bream with braised baby gem lettuce, pea beignet and tomato vierge sauce too. Wine flights offer the opportunity to compare several different vintages of the same wine during a meal.

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