Whenever we go to Buckland Manor, it’s an experience to remember and today was no different. The sun was shining, the building exuded its usual sense of manor house grandeur, and the manicured gardens were bursting with vibrant blooms… we were in for a treat and we hadn’t even made it inside yet!
A CULINARY EXPERIENCE
As per usual, when we went inside, the warm welcome from the staff instantly set the tone and it was a sure thing: We were in for a lovely afternoon and another great culinary experience.
THE SPRING TASTING MENU
Escorted to our table, we were so pleased to find that it overlooked the picturesque gardens and that the sun was peeping through the clouds for us. We were seated and shown what we so eagerly had awaited: The Spring Tasting Menu, a culinary journey that Head Chef Mark Potts had created from local produce and homegrown herbs and produce from the hotel’s own gardens. And as all dietary requirements are catered for expertly and lovingly at Buckland Manor, Mark had even created a vegan menu, especially for me.
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