When the sun emerges near Canterbury, there’s nowhere more refined to soak up the rays than on the lushness of Pegasus Bay’s lawns. Leather cushions and huge white umbrellas provide the shade from which to explore chef Teresa Pert’s locally sourced menu which includes the likes of homemade duck sausage with poached plums and celeriac followed by pig head ballotine with crispy ears, poached quince, celeriac and brussel leaves. Wine pairings are outstanding; mostly from the in house Pegasus Bay range. Be warned that portion sizes are more than generous making this perfect for a lunchtime feast that extends almost into cocktail hour.

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