BaRnby’s

It’s a family affair at BaRnby’s, with self-taught cook Cary Dennis ably assisted by her partner Steve, mother Jenifer and her aunt, Jean.

Cary runs themed bistro nights. These could be Middle Eastern, French, Italian, Spanish or Greek, and with numbers limited to between 13-16 diners, it’s essential to book in advance. She also provides bespoke catering for private and corporate clients and offers hampers and posh picnics.

We attended a French evening and were greeted by a selection of nibbles on arrival including sablés and caramelised almonds and walnuts. Bread from the local Welbeck Bakery was served with BaRnby’s recent invention: chicken butter.

The starter was pork rillettes with cornichons and toast. Next came a cheese doughnut filled with a mix of Comte and Lincolnshire Poacher, courtesy of a recipe from Adam Handling, chef/proprietor of Frog.

The star of the meal was a beautiful Beef Bourguignon served with Dauphinoise Potatoes. The dessert was a combination of Madeleines, poached rhubarb and ginger ice cream.

Cary and her team are knowledgeable and passionate about good food and love to explore the cuisine of other countries.

By Philip Seaman, editor-at-large