Introduction

When it comes to food, we believe that there is no substitute for real cooking and fresh, natural ingredients.  Wherever possible, we use organic produce, though we are not fixated on the term, believing that there is much more to good produce than merely labelling it ‘organic’ – big producers still know how to bend the rules.  For us, the buzz words are ‘real’ and ‘slow’.

“Thank you for making our family party so comfortable and memorable.”

Thus we are members of the Slow Food movement and enthusiastic supporters of a growing trend away from intensive farming.  We are passionate about supporting good local producers everywhere, especially in our local area, which sustains an increasing number of absolutely top quality suppliers, providing everything from pedigree Hereford beef, rare-breed pork and lamb, to organic, additive-free dairy products and home-grown seasonal vegetables.

Our philosophy at Aspen House is to take these prime ingredients and combine them in a way that pays homage to tradition whilst allowing room for innovation.  We are also happy to respect any special dietary needs.  Above all, though, we respect food as a celebration of something fundamental, something essentially human and vital.

“How nice to come back and find all your good memories from last time were not just a wonderful dream”

We have developed our own menu, influenced by culinary traditions as diverse as English and Mediterranean, Polish, Middle Eastern and Indian.  The strongest of these is probably Polish – Rob’s mother is Polish and he is happy to fly the flag for her!  Don’t know much about Polish food? Read on.

Polish cuisine

Not everything we do is Polish, but we are strongly influenced by the way the Poles combine flavours and create mouth-watering and delicious dishes from the most basic of ingredients.  This is simple rustic cooking at its best.

We Brits have a misconception about Polish food, encapsulated in the usual question, “But it’s all dumplings and cabbage, isn’t it?”  Well, no, it isn’t.  What we call dumplings, they call ‘pierogi’, and what they call ‘pierogi’ we call ravioli.  As for cabbage – yes, it features in Polish cuisine, but at least they know how to cook it.

Admittedly, seeing something like ‘pięczona połedwica wieprzowa’ (roast loin of pork) can be a bit daunting, but you won’t have to learn the language to enjoy the stunning flavours of this delightful cuisine.  The ultimate slow food dinner in the relaxed atmosphere of Aspen House is, according to those who have tried it, an experience well worth travelling for.

The menu
We are reluctant to post a menu on the website because it changes all the time.  It also depends to a certain extent what your preferences are.  Our usual approach is to discuss your likes and dislikes with you and then create a meal to suit your tastes.

Most of our guests prefer the element of surprise.  If you are happy to approach dinner at Aspen House with the same open mind that you would have when going out to a friend’s house for a dinner party, we will do our best to make sure you are not disappointed.  Take a look at our slow food page, see what we can offer you and book yourselves in.