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Published January 18, 2017 at 500 × 250 in A-L

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Posted @withregram • @carltonhotelilf RHUBARB & CUSTARD BUNS Did you try our buns over the Easter weekend? Fresh roasted UK rhubarb, hint of ginger in a home made Chelsea bun. These beauts made a change to the Hot Cross Buns, and our chief taster Lilla, agreed these were a seasonal hit. bit.ly/TheCarltonDeli-very

Posted @withregram • @carltonhotelilf SHOOTING BREAKS AT THE CARLTON Made for purpose gun room, secure storage, well stocked bar, great food, tasty breakfast and luxury rooms to retreat in after a great days shooting. bit.ly/ShootingBreaks #shootingbreak

Posted @withregram • @carltonhotelilf DELI-VERY REVIEWS We had some great feedback from our customers this weekend, including this one sent in on Saturday.

Posted @withregram • @carltonhotelilf WHY NOT TUCK INTO A DELI-VERY THIS WEEKEND Our favourite dish on the new Winter Warmer menu is our new Thai style green chicken curry. Take a look at the menus: bit.ly/TheCarltonDeli-very

This was an amazing #ExmoorFoodFest night! We’re proud to be working with so many outstanding professionals: @faydit_photography is a very talented photographer and @lapetiteboucheehy a fantastic chef.

Posted @withregram • @carltonhotelilf OUR PROVENANCE Fans of the Brasserie will be aware of the pride that is taken in the provenance of the food prepared in the kitchen by patron, Eliot Seabourn-Wren. He specialises in simple dishes which accentuate the ingredients without overwhelming them. Naturally, great food brings out people who love great food and, with lots of ‘oohs’ and ‘ahs’ as plates arrive and many wonderful conversations around the appreciation of food. The past few months have seen Eliot and his kitchen team planning a menu that offers depth, flavour and truly represents the diversity of ingredients the region brings to the winter pantry. The Brussel Sprouts are no exception, sourced straight from The Great Feild Of Braunton at Broadlands Farm. Take a look at a few of the other things we source locally and do to reduce waste: bit.ly/AHotelWithProvenance2020

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