Briddlesford Lodge Farm is a unique family-owned business which has launched a number of ventures, the latest of which, due to open in summer 2014, will be a museum and gallery in the farm’s converted hop kilns.
At Briddlesford, uncompromising commitment to quality and attention to detail make for a very memorable dining experience. A wood-burning stove keeps things cosy inside, while outside there’s plenty of seating for warmer days. The well-stocked farm shop, offering Island produce, also provides a pleasant place to potter as you await your food.
Thanks to the chef’s talents, I was more than delighted with my veal steak on a bed of crushed tarragon potatoes with a garlic and mushroom sauce, followed by an irresistibly smooth homemade cheesecake. Still, I could easily have been swayed by Briddlesford’s butcher’s own sausages on creamy mashed potatoes or the ploughman’s with local gammon ham and Gallybagger cheese, and there’s an equally tempting range of sandwiches, salads, soups and pies. I was also sure to try the creamy buttercup milk, which finds its way into luscious smoothies, speciality coffees, homemade custard and, of course, the clotted cream for cream teas.
Whether you pop in for a coffee and a natter or a leisurely three-course lunch with wine, you’ll find stunning food served throughout the day here. Like many others, I stay in touch via their Facebook page and Twitter (@Briddlesford) until my next visit.
