The restaurant serves a three-course dinner for $25; specialties include a charlotte of curd cheese and watercress, and duck breast with Cumberland sauce.

The berries can also be used to replace redcurrants when creating Cumberland sauce to give it a more sophisticated taste.

The chef's duck pate with Cumberland sauce, accompanied by toasted French bread, was this starter at its best.

Smooth terrine of chicken livers comes with toasted brioche and Cumberland sauce (made of red currants, orange and mustard).

She made Cumberland sauce to go with the turkey, translucent and clear wine-red in little pots, with fine gold strips of peel lying in it.

Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb.

They'd be delicious with a pear, fig chutney or Cumberland sauce.

The chef's pate, served refrigerator cold in a puddle of sweet Cumberland sauce, had good flavor once it warmed up to room temperature.

To serve, turn the warm pies out onto serving plates and spoon a pool (or place a pot) of Cumberland sauce next to it.

Serve with Cumberland sauce, salted baked potatoes and celeriac remoulade.