Apple & Blueberry tart, pecan nut crumble served with warm crème anglaise                          5.45

Steamed golden syrup sponge, vanilla pod custard                                                                    5.25

Warm Bakewell tart, raspberry puree, vanilla pod ice-cream                                                    5.50

Trio of Caribbean desserts: Caramelised bananas sat on sticky                                                5.50

banana cake, coconut ice cream toffee sauce                                                                            

Brandy-Snap basket filled with ice-cream & sorbet                                                                    5.50

Fresh Fruit Pavlova, Chantilly cream, ice-cream & coulis                                                        5.50

Classic lemon tart, raspberries, thick double cream                                                                   5.50

Double chocolate muffin, Kirsch cherries, vanilla ice cream                                                      5.35

Grand Selection of desserts for 2 people                                                                                     11.95

STINKING BISHOP - Made by Charles Martell, Laurel Farm, Dymock, Gloucestshire.  Down among the cider and pear orchards, surrounded by his

Gloucester cattle herd, Charles makes an English equivalent to the French Epoisse.  Named after a local pear variety, each cheese is washed in fermented pear juice.

LLANGLOFFAN  - Made by Leon & Joan Downey, Llangloffan Farm, Dyfed, Castle Morris, Dyfed. Leon was the principal viola player with the Halle orchestra before they left their Cheshire home to start a new life on a Welsh farm, 2 miles from the sea.  Using raw milk from a local Jersey herd and his Mother's recipe for a Cheshire, Leon has developed a cheese with flavours as delicate as his musical notes.  Follow the brown signs to their farm to watch his daily performance of the cheesemaking art.

GOLDEN CHESHIRE BRIE - Made by Katy Hollinshead at Ravens Oak Dairy near Nantwich, Cheshire.  The Guernsey herd beside the A51 near Tarporley, on the Cheshire Plain, produces one of the richest flavours in Britain.  Dairy Farmer Andrew Hope takes the milk to be gently hand made into these small deep golden cheeses.  One of the best combinations of herd, pasture and timing produce this artisan cheese.

BEENLEIGH BLUE  - Made by Robin Congdon, Totnes, Devon. Robin Congdon is one of the new generation of cheesemakers. The ewes unpasteurised milk is collected from a farm in Cornwall where 200  Friesland cross Dorset sheep graze on pastures at a low number per acre, providing milk for a Roquefort type blue cheese. Slightly crumbly with small holes. Matured for a minimum of 160 days.

KIDDERTON ASH GOATS - Made by Katy Hollinshead at Ravens Oak Dairy nr Nantwich Cheshire. A handmade goats log, rolled in ash to mature at 5 weeks to bring out a delicate flavour.  The milk comes from a goats herd on a farm just over the border in Staffordshire.  Katy is a young graduate of Reaseheath College.