The Alfold Barn was built in 1590 and has many connections
with the local area and Canadian Air Force during the World War II. It
was a tea rooms in the 1940's and was a regular haunt of many airmen.
It used to be known as 'Gibbs Hatch', and became the Barn in the
1970's. The Beams are all original, and are thought to date back to the
Armada. There was a suggestion that Ernest Hemmingway visited the barn during the War and shared stories with Richard Dimbleby.
Things have moved on and the Barn has been under the
watchful eyes of the Maguire family since 2000. Fran, our chef takes
great pride in all our food and will only use the freshest ingredients.
Where possible we aim to use locally sourced produce. Our cheese is
produced by the Harrison family approximately 800 meters from us,
one of the foremost dairy farms in Europe.
Fish is a major part of our daily changing menu, Lobsters and
Crabs being especially popular with the finer weather. (Dave hasn't stopped cooking them during July and August) We take regular
visits to Billingsgate Fish Market, so within reason most types of fish
are not a problem to obtain given the right notice. Our
fruit & vegetables come from Rawnsleys Greengrocer in Guildford,
only 9 miles away. They are as keen as we are to source seasonal local
produce.
Meat, from Rawling's in Cranleigh,
also accounts for a large chunk of our menu, be it our famous slow
roasted Lamb, our succulent Fillet Steak or Steak and Kidney Pies (not
for the faint hearted). Don't worry if you are vegetarian, give us an idea of what you like when you book and Fran will do her best to make it for you.
You won't be disappointed when it comes to dessert, they are
all made by Carolyn (a chocoholic in her own right) and
Dave.
From rich chocolate torte to bread and butter pudding to Eton Mess, you
will be glad you left a little room.
