BAKERY

In the evening the Bakery serves an Italian-inspired set meal. The wheat is grown on the estate and stoneground after harvest, and head baker Ernie Beck turns it into sourdough, rye, white and whole wheat loaves. Service is family style, with food brought on wooden boards. The menu runs from antipasti and salad through wood-fired pizza to dolce and coffee. It is a shared, informal table, a change of pace from the garden-led restaurant for guests staying more than a night or two.