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  • Wild mushroom pâté

    Wild mushroom pâté

    Calling all mushroom maniacs, choose your favourite wild varieties for this rich creamy pâté from David Monks

  • Mussel topped coley parcels

    Mussel topped coley parcels

    Seafish's moist coley steaks topped with mussels and infused with mouth-watering Mediterranean flavours are served in their paper parcels. Created for Seafood Week

  • Roebuck with spring onion mash

    Roebuck with spring onion mash

    Aaron Craze shows how to quickly transform a tender cut of wild venison into an impressive dish with a simple fruity and zesty sauce

COMMENTS MADE

  • On The Feathers Inn:

    Posted on 5th of July 2007

    The Feathers combines all the best qualities of a village local with standards of cooking excellence attracting many visitors.All the dishes are cooked to perfection and the menu is very varied whilst sticking to locally sourced ingredients. Long may it flourish