I feel like Vallum has gone through a sort of rejuvenation during lockdown.
It’s as if the world stopped and we had a chance to make the big decisions we never have time to fully consider.
And so it must have been for Callum Byerly and Siân Buchanan, of the incredible Restaurant Pine here on site. Callum and Siân are joined by an incredibly talented team of chefs and I can vouch for the tasting menu which takes you on a foraged journey of dishes which I cannot begin to describe, it is so exquiste. Everything is inventive, beautiful and mind-blowing and the desserts at the end take it up even another level, which is why this is one of the most talked-about places around at the moment.
As well as foraging for pine tips and other wonderful hedgerow treats, Callum and Siân are growing ingredients in the Vallum polytunnels and raised beds. There is also now talk of a beehive, a huge composter is ready, and their seedlings are divine.
The poly tunnels are groaning with squash, horseradish (it was planted years ago and refuses to leave!) and goodness knows what else, and the means by which these crops translate to the plate are so creative in both flavour and presentation, it’s art.
They are also the team responsible for Aftertoon Tea and yes… you can also go there and enjoy their afternoon tea .. another work of art. Just go… we couldn’t be more proud to have them here.