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From Food & Wine , MAY 2004

Australian Ray Pearce turns out staples of the modern bistro seared scallops, slow-cooked lamb shanks, pâtés plus a popular Sunday lunch of roast beef with Yorkshire pudding. The interior is all 18th-century charm, with polished stone and terra-cotta floors and giant fireplaces, and the exterior is swathed in Virginia creeper...MORE>>

– Kate Sekules Where to Go Next | English Countryside

Last updated May 2004

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