We love to cook for guests.  Olivia has been a chef all her working life including at the French House Dining Room for Margot and Fergus Henderson and at The Greenhouse for Gary Rhodes.  Barney has become a master of cooking with wood; spit-roasts, anything in our wood-fired oven, and BBQs are his domain.  We have a wood-fired pizza /bread oven and a totally unique brick wood-fired spit roasting oven.  We follow Olivia's heroine Elizabeth David’s philosophy; ‘good cooking is trouble'.  Hence we take trouble to be local, seasonal, and to cook everything from scratch with love and soul, including; jam, chutneys, pickles, ham, sausages, ice creams, pastries, spice mixes, bread, cakes, biscuits.  We source our ingredients from

  • here, Talton Lodge - pork, fruit, herbs, salad

  • Kite's Nest farm - organic and grass-fed lamb and beef

  • Lower Clopton Farm shop - eggs, veg, chicken.  Also good to visit or order from for your stay when you are self catering:

  • Drinkwaters and Worcester Produce - vegetables

  • ChalkStream trout from Hampshire

  • we use organic butter and flour from Suma; organic milk from Mabel's Dairy; organic cheese from Anthony Rowcliffe and Sons.

We can serve your meals where you're staying, whether in the barn, giant tipi, or at Talton House. 

table dessert
talton  menu, November to march:


£8.50 non-veg, veg £7.50, if your group is more than 15, you can choose 2 options, min. 6 per option.

  • Pickled blackberries and soft goat's cheese on toast with mixed leaves (vegan version with vegan cream cheeese).

  • Creamy mussel soup with dill and garlic bread

  • Pigeon and chicken liver pate on brioche with watercress

  • Rabbit confit and chorizo salad with pickles (vegan version with beetroot and shallots).



Main courses 

£18.50 meat; £16.50 veg.

For each group, you can choose one meat and one veg option.

  • Slow-roast Kite's Nest Farm beef (organic and 100% pasture fed, ask us if you'd like to know why we think it is so important that all beef is organic and pasture fed )

  • Venison 2 ways (slow-roasted and pink)

  • Talton Lodge glazed ham

All the above are served with dauphinoise OR roast potatoes, parsnip mash, roasted carrots and celeriac, sweet and sour red cabbage, greens, and Elderberry gravy.

  • Goodwill Pie (multi-coloured, multi-veg feast of a pie)

  • Mushroom, Spinach, and potato latke 

All the above served with parsnip mash, roasted carrots and celeriac, sweet and sour red cabbage, greens, and Apple cider gravy.



£7.50, if your group is more than 15, you can choose 2 options, min.6 per option.


  • Blackberry, apple, and almond tart (can do a vegan version).

  • Seville orange creme brulee

  • Chocolate and damson pot with shortbread

  • Toffee'd apples, nut crumble, and cinnamon icecream (can do a vegan version)

  • Cheese board with eccles cakes.


All the prices above include laying the table, serving, clearing up all crockery, cutlery (not glasses), and washing up. 

If you are on a budget, we do offer the following 'take away' menu.  ie. we deliver a main course in serving bowls/boxes, leaving the rest to you: 

  • Mexican Chilli. £13.50 non-veg, £13 veg.  with tomato salsa, guacamole, lime and coriander rice, and crispy corn tortillas. 

  • Curry Feast.  £14 non-veg, £13 veg. 
    Served with daal, naan, rice, mango chutney, and raita. 

  • Pie Feast.  Beef OR Chicken £13.50 OR Squash, spinach, and cheddar £12.50  
    Served with mash, greens, and gravy. 

  • Paella*. Mussel, chorizo, and chicken £12 OR vegetarian £11 

  • PIZZA*.  From our wood-fired oven in the Kitchen Garden £10-12., min. 14 pizzas. 

*For the pizza and paella, you may want to add a green salad for £2 per person. 




See our wedding/event menu for some more examples of our food.

The kitchen is closed on Sundays and Bank Holidays.


Heavenly Hogs:

Pigs are clever, funny, idiosyncratic, affectionate, and most importantly have infinite uses in the kitchen. We keep rare-breeds as they are suited to being reared outdoors. They are hardy, good mothers, and although slower growing, the end product bears no resemblance to the flabby insipid pork that has made its home on our supermarket shelves; it's delicious.
Our pigs spend their whole lives outside in the woods and fields foraging and rooting for tasty morsels. From this top quality pork we make sausages, bacon, ham and other porky treats, all of which you can sample during your stay. For groups of 10 or more people, we often slow roast pork shoulders for 12 hours or until the meat flakes off the bone, for groups of 60+ we can do a whole hog roast in our brick oven.