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Open 8.30am - 4.30pm

Main menu last orders 3pm
Sandwiches and cakes last orders 4.30pm

Sunday Open 10.00am - 3.30pm
Last orders 3pm for all food except cakes
Cakes, coffee and tea may be ordered until 3.30pm

8.30am - 5.30pm
Monday - Saturday
10.00am - 4.00pm

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June 2014 Recipe

Grilled marinated Halloumi, with Fennel, Asparagus, Jersey Royal’s, Radish & Mixed Leaf Salad


1 lime

6 tbsp rapeseed oil

1 tsp crushed dried chillies

1 tsp dried oregano

½ tsp dried mint

1 garlic clove, crushed

salt and freshly ground black pepper

250g pack of Homewood Halloumi cheese, cut into 6 slices

For the salad:

250g Washed Jersey Royals or new potatoes

½ head of fennel

4 thick asparagus spears (woody ends removed – reserve for stock to use at later date)

6 Radish

120g of Severn Projects mixed leaf salad: (mozuna, flaming frills, red lace, red giant, red dragon, rocket, chop suey greens, Russian kale, scarlet kale, purslane, bulls blood beet, chard and land cress)

Juice of one lemon

1 tbsp Rapeseed oil (Bath Harvest)

1 tbsp Sherry vinegar

Handful of fresh mint


  1. Put 6 wooden skewers in cold water to soak. Finely grate the zest of the lime into a shallow dish. Squeeze the juice into a separate dish. Whisk 4 tsp of rapeseed oil into the zest and half the lime juice, chillies, herbs, garlic, and plenty of black pepper. Add the cheese slices, turn top coat completely, and leave to marinate in the fridge for several hours or over night, turning once or twice.

  1. Place the new potatoes in a pan of cold water with a few mint leaves. Bring to the boil and simmer until cooked. Drain, remove the mint and cool under cold water until the potatoes are cool enough to handle, then slice.

  1. Prepare and thoroughly wash the salad leaves. In a bowl, mix together the sherry vinegar, rapeseed oil, lemon juice, salt and pepper. Using a peeler or mandolin shave the fennel, radish and asparagus into think slices, or slice very finely with a knife. Toss the shaved vegetables in the dressing straight away so that they do not discolour. Add the cooked potatoes, mixed salad leaves and the remainder of the mint chopped.

  1. Using the remaining rapeseed oil, pre heat a flat griddle pan or grill rack on the barbecue. Remove the cheese from the marinade and thread a piece on each of the soaked wooden skewers. Griddle for 1 minute on each side, pressing down with a fish slice, until charred brown in places. Place on a plate and drizzle the remaining marinade over.

This delicious summer salad can be served warm or cold. It is best when in season when asparagus and Jersey Royals or Cornish new potatoes are easily available.

Recipe by Roz Golding, BSc (Hons) Food with Nutrition

©2014 Newton Farm Foods