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When Allie and Doug Cherry arrived at Common Leys Farm, the house hadn’t really been lived in for some time and the barns had been converted into stables. They moved initially into the bed and breakfast business with two rooms and then went into self catering with two lodges. Due to demand, this increased to four and they converted the stables into more lodges due to the increase in demand. They later let it be known that they could do cream teas and then went into sandwiches and light bites. This eventually lead them into the present restaurant business.
Allie did a wedding for a friend with a marquee in the grounds - and they were then in the hospitality business! Now, with the animals, they have the complete set.
What amazes me is how they manage it all. They are completely flexible, so whatever the budget, they can do it.
My daughter and I went for lunch on a quiet Monday (it was supposed to be, but there were still four tables taken) and had a beautiful meal. We both had Blenheim Mineral water and then had the chicken and sweetcorn soup to start, followed by the battered haddock, with hand cut chips and mushy peas. Debbie went for the hand carved local ham with hand cut chips and minted peas, with a fresh Common Leys Farm egg on top. We followed this with honey and vanilla ice cream and filter coffee. All at under £20 per head.
They can seat 46 but on Mothers Day they served 120 in seatings througout the day !
Their accent is strictly on local produce and they do not charge for extras. The dining rooms are very clean and the whole place seems like stepping back in time.
They also offer corporate facilities in conjunction with Greenfield Entertainment, especially Clay Pigeon Shooting and Archery. Other pursuits can also be arranged with barbeques or formal catering.
So really, as I have said before, they offer a myriad of choice and Allie and Doug make sure whatever they do, they do extremely well. You must give them a try.
Reviewed by Colin and Debbie Rosser
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