From Our Editors
As pastry chef Gwyn Roberts and chef Dylan Sexton concoct sweet and savoury eats, respectively, teapots whistle merrily to declare their readiness for an infusion of traditional or organic teas. The duo craft everything from sugary petits fours to blazingly spicy chorizo sausage, served for lunch, dinner, and at a traditional British afternoon tea service, complete with crustless sandwiches and three-tiered trays.
Breezes waft into the dining room through the vast windows embedded into the curved facade, and tiny potted plants dotting the sills soak up the sunlight. On walls hang the works of local artists, providing them with a venue for self-expression and a free meal for the paintings after their decoration shift.