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It’s wonderful to see the old historic cottage being used for a practical purpose – these are immensely picturesque buildings but unless they are used they can easily fall into disrepair, and it’s quite a treat for the public to enter the cosy, low-ceilinged rooms. This was the opening day and the wee place was bustling. There is a courtyard where you can sit out on a sunny day – although maybe not in the middle of winter. A friendly black Labrador was greeting all-comers; did he get his complimentary sticky bun, I wonder?
There are all manner of sumptuous supplies for sale and for tasting. You are encouraged to try the fruit-bread and sample the range of mustards, jams and chutneys. Shelves display brightly coloured tins, tea-towels and cake-stands; organic muesli, lavender and thyme shortbread, and an array of fresh bread, buns and bagels. The flowers are a nice touch whether in pots, (hyacinths and cyclamens), fresh cut (orchids and lilies) or the big bunch on the counter bursting with vitality.
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The cheery staff were pleasant and efficient, allowing me to take photos and delivering our food and drink promptly to our table. I heard many people call out to Jane to praise her for an excellent launch, so I guess that was Jane Shaw wreathed in smiles behind the counter. And rightly so. The cabinet was packed with tempting baking including potato, leek and blue cheese quiche; bacon and egg pie; Cornish pasties and chocolate roulade. Even the lamingtons looked good (and I dislike this sickly confectionary – I’m sure it’s one of the foods you’ve got to be a natural-born-Kiwi to appreciate – along with feijoas, tamarillos and chocolate fish).
I was pleased to see that they offer the exquisitely refreshing Lake Sylvan rhubarb and gooseberry drinks, but I chose one of Michele Casson’s Stir Teas. The Blood Orange fruit blend was delivered to the table with a miniature hour-glass timer so that I knew exactly how long to let it steep. The blend of rooibos and citrus was intensely refreshing and later, when I looked up the ingredients on the website, I found they come from South Africa (rooibos), the USA (orange peel; apple pieces), Chile (rosehips), China (safflower petals) and Burkina Faso (hibiscus), so I feel as though I had a truly global cuppa.
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