For starters we ordered the light mixed beetroot salad with goat's curd and toasted walnuts. The beetroot was rich and earthy, with woody warming walnuts that were perfectly softened by the creamy mellow goat's curd and refreshing scatter of flat leaf parsley.
The Portland crab on toast with a brown crab mayonnaise was sweet and delicate and matched beautifully by the depth of flavour from the brown crab meat.
Having smelt the local wild garlic throughout our walk it seemed only natural to order the wild garlic and potato soup with cheese scone. The nourishing green soup was full of fiery garlic and earthy potato whilst the miniature cheese scone provided a warm note of smokiness and salt.
The half Goosnargh duck also roasted on the open fire was served with cider braised peas, whipped potatoes and bacon. It was phenomenal. Its meat tender and melting with notes of bitter roast from the fire and sweetness from the cider and peas and all wrapped in a familiar cover of creamy, rich whipped potato.
The final of our mains was a roast Goosnargh duck breast with a fried potato cake and pickled cherries. The pickled cherries were a twist on the classic sweet and sour fruity flavour to match the duck, and the creamy potato cake and rich jus tied the two together.
I hope I am lucky enough to return to this special spot one day, with my year abroad ahead of me it could be many months before I'm back there smelling the familiar and homely scent of their crackling open fire.