It’s a beautiful day and a beautiful country drive to Sheepdrove Organic Farm near Lambourn. If you want lunch you have to book in advance but it is usually worth it. We take a walk around the farm and then down to the reedbed pools in order to nurture our appetites. We decide to take stock on the sunny terrace and order something to drink. Rock orders a cool glass of fizzy Elderflower and naturally I select the Butts Organic Golden Brown Ale.
Alison is front of house and shepherds everyone into the dining room, next to the open kitchen – where Paula and Katie are ploughing through the tasks of preparing lunch. Today the main course is Slow-Cooked Turkey. Turkey is often overcooked, dry and tasteless, not here though. One of the crop of Sheepdrove’s own turkeys has been marinated overnight in herbs and citrus juices, stuffed with basil & pesto and then slowly cooked for around 2.5 hours. It is fabulously good.
Alongside the turkey we can graze on baked potato wedges, coleslaw flavoured with chilli, sesame and honey, a harvest of salad leaves including mustard, radicchio and mezuna, edible flowers and a shredded beetroot salad.
Blackberry and Apple Frangipane Tart follows using fruit picked from the farm and served with a generous furrow of single cream. It is so delightful that I could easily eat a second or third helping. “Possibly the best eating experience we’ve had this year” says Rock.