The Trouble House Inn
Martin Caws, previously of Mirabelle, owns and operates the airy Trouble House. Try the tart of goat cheese and beets, a perfectly prepared dish. Or order the ballottine of pigeon and foie gras with orange-and-lemon chutney, another winner.
AS FEATURED IN...
From Food & Wine , MAY 2004
Bedford cooks simply—and extraordinarily well. Braised ox cheeks with wild mushrooms and roasted lemon sole with a potato and bacon cake are typical dishes. You order at the bar and sit on a shabby Chesterfield sofa by one of the stone fireplaces—it's that informal....MORE