‘Create, don’t curate’ is Blanchflower’s motto and to that end, much of their produce, from bacon and sausages to bread and pastries, is made in-house.
We like sustainable ventures, they’re essential in these climate-challenged times, and Blanchflower’s cottage industry gets points for being bloody good at whipping up their artisan wares too.
Mid-morning, pop in for a brunch spread. You can sample those aforementioned sausages and bacon in their English brekkie, alongside eggs your way, crispy potato rosti and some lovely roasted veggies.
Looking for something a bit more adventurous? How do dishes such as slow-cooked ox cheek benedict with homemade sriracha grab you? Lunch sees seasonal pies with homemade puff pastry added to the menu, with a selection of fresh salads and sarnies on, you guessed it, homemade bread.
Dinner offers sustenance of the baked, grilled, wood-fire, smoked and pickled variety. A good range of local beers and European wines tops it all off nicely.
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