The Merry Monk
Picturesque on the outside and stylish on the inside, The Merry Monk offers the perfect blend of quaint and contemporary. The restaurant can accommodate up to 60 people in three separate rooms. Visitors in the winter months will be warmed by the roaring log fi res, while those lucky enough to catch some sunny weather can sit outside in the gorgeous garden. Owner Adrian Smith and his team of chefs are committed to sourcing the best local produce from the top suppliers in the area to create their inspired, beautifully presented fare. There are tempting market lunch menus, as well as an equally appetising à la carte. The Sunday luncheon menu is one of the best I've seen; to start, try the chicken liver parfait with chicken crisps and brioche, or the heritage tomato salad featuring crisp hen's egg and red cabbage remoulade, before digging into roast Dingley Dell pork, complete with crackling. Dessert, like everything else at The Merry Monk, is not done by halves. With ginger tea loaf served alongside iced caramel custard and spiced popcorn, and lemon curd accompanied by blackberries, yoghurt and shortbread, sweet-toothed guests will not be disappointed. Thanks to that rare combination of style and warmth, those who dine at The Merry Monk are guaranteed to leave with great memories.