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T HE ME NU Garlic king prawns with salsa and crusty bread Cedar plank salmon with lemon and thyme Pea, bean, mint and orange salad with lemon dressing Rump steak with salsa verde Tomato and burrata salad with sourdough croutons Lavender-smoked créme brûlée
The outside space is set out across a couple of levels, with steps leading up to a lawn at the very top. A slate grey and wood table was lined with benches, and sat on herringbone-style paving. It was already dressed when we arrived; tinted wine glasses (which you can acquire from Woodhouse and Law itself ) and vases of flowers (picked fresh that morning and bought from Larkhall Farm) injected punches of colour which echoed that of the blooming garden. Cutlery with ivory-look handles, and thick white linen napkins, balanced the contemporary decs with a classic edge. Right at the back of the garden, the glass doors of a summerhouse had been thrown open, and an ice-filled tin bucket sat on the table in the shade. In it lounged several bottles of wine procured from Tasting Room on Green Street in Bath, having been chosen to match the menu.
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he food was being taken care of by Richard Holden, freelance chef, tutor, barbecue specialist and friend of John and Nick. He clearly meant business, too: he’d travelled from Lancashire with his Big Green Egg (nope, we’re not at all jealous of it either) to cook on. The menu was another giveaway that this wasn’t going to be a bapfocused affair; the dishes involved fresh, light summer flavours, with not a sausage in sight. “I was lucky to spend three years working with a barbecue brand,” Richard explained to us. “I learned how to master outdoor cooking and create dishes with flavours you just can’t achieve indoors. “For this lunch, I wanted the food to have great visual appeal first and foremost, to tempt the guests, but I knew it also had to be fresh and flavoursome for a hot summer’s day. The side dishes
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