On the menu today was Salt & Szechuan Pepper Squid with aioli and Slow-Cooked Pork Belly & Seared Scallops with pancetta & thyme mashed potato, green beans tossed in apple butter and an English cider & mustard sauce. Lunch was served al fresco in the upper terrace of the stone mill overlooking the River Avon, a perfect venue for those Sunday afternoons in the sun!