Seasonal food at Baddesley Clinton
Enjoy fresh and seasonal food in the Barn Restaurant with locally sourced meals and snacks on offer all day. Our restaurant is open from 9am for early risers seeking a hearty breakfast. Throughout the day you can tuck in to freshly prepared meals and snacks in the Barn Restaurant or why not try our kiosk when it's busy.
Been out for an earliy morning walk? You can now pop into the Barn Restaurant and enjoy a cooked breakfast. We're serving from 9.30 to 11.30.
We will now be doing a roast carvery every Sunday. The meat option will change each week and will be carved on the counter.
There are some yummy new dishes on the menu including roasted pork belly with potatoes and veg, curried leek and sweet potato soup, and seafood chowder one pot served with crusty bread and cauliflower mac‘n’cheese served with either salad leaves and coleslaw or a veg option. All great warming dishes for cold January days!
We will always have a tasty soup on if you need warming up – curried leek and sweet potato or Tuscan bean soup for example – and for pud the old faithful apple crumble and custard.
If you just want a snack, our light bites include jacket potato with a choice of filling and apple sausage roll.
Cakes and bakes include our almond and peach tart and a lovely apple and cinnamon oat bar. Look out for our walnut cake – coming soon!
Be sure to pop into the restaurant and have a try!
We're very proud of our delicious ginger cake which is now back on sale. The recipe is from a cookbook complied by the cook at Baddesley in the early 1900s.
Other cakes on offer include a delicious carrot cake, lemon and oat crumble bars or our classic Victoria sponge cake. We also have flapjacks, chocolate brownies, muffins, shortbread and our lovely new almond and peach tart, so why not pop in and enjoy a slice with a hot drink? There is always something to tempt you in our restaurant.
We use as many ingredients as possible from our vegetable garden in our restaurant; from fresh seasonal soups to our sumptuous Sunday roasts, finished off with a bowl of warm fruit crumble with lashings of custard. Where possible, we source other produce locally to reduce our food mileage.