“It’s vital to me that guests can identify with the food they are eating – where it’s from, how it was farmed, grown or caught and the ethos behind its presentation”


Seasonal Set Menu
£24 for 2 courses and £29 for 3 courses
Available every lunch time 12 till 2:30pm & Wednesday to Friday 5:30pm till 6:45pm (when mentioned at time of booking, excludes Saturday evenings)

A la carte
£55 for 3 courses and £47 for 2 courses. Available Lunch and Dinner

Tasting Menu
Eight Courses £65 (Matching Wine Flight £45 Supplement)

Seasonal Set Menu

to begin

ratte potato cooked in dulce seaweed butter
fondue of local tomatoes, haricot beans & rock samphire grass

smoked mackerel pate
salad of razor clams, compressed pineapple & fresh dill
spelted rye croutes

devilled lamb’s kidneys
scrambled duxford brown eggs with local exotic mushrooms
wild watercress

to follow

souffle of green barn goats cheese “veronique”
verjus butter sauce with grapes, tarragon & walnut
potato & walnut lace

grilled fillet of tandoori spiced cod
cauliflower puree, golden raisins & roasted cauliflower
lovage & cockle dressing

slow cooked pork belly smoked over apple wood
french style peas cooked with romaine lettuce, pancetta & shallots
crispy potato

to finish

pistachio & cherry semifreddo
salad of fresh cherries with lemon & kirsch
cherry sorbet

chai tea & coconut brulee
lemongrass & lychee sorbet

selection of local and continental cheeses
quince jelly (supplement £5 per guest)

A la Carte

to begin

salad of local heirloom tomatoes
cigarette of local green barn goats cheese
goats whey sorbet, wild herbs & tomato water dressing

pressing of smoked eel, ham hock, duck liver & apple
local kohlrabi & apple coleslaw
toasted brioche

slow cooked pork cheek cooked in dashi
sauteed black tiger prawns & wild watercress
bone marrow crumb

local rabbit chawanmushi
rabbit gyosa, fresh gooseberries & nasturtium
aged sherry vinegar & rabbit dressing

tagliatelle of cornish cuttlefish
cuttlefish cracker, roasted local radishes,
soy, bonito, sesame & lime dressing

to follow 

courgette st martin tart
steamed courgette flower with fregola & rose harissa
crispy courgette flower

sea bream “poche grille”
dressed fennel with verjus & summer truffle
flat parsley & truffle veloute

pan roasted ray wing cooked with lardo
sauteed wild mushrooms, parsley polenta & charred baby onions
red wine & garlic puree

barbecued kern farm lamb
braised lamb shoulder “hotpot”
bbq pea puree, warm minted pea salad, ewes milk ravioli

breast of local duck cooked with soy & umeboshi plum
confit leg spring roll, charred baby spring onions & chinese leaf
roasted duck & plum jus

to finish

lemon curd parfait
baked verbena meringue & candied lemon
verbena milk ice cream

“peach melba”
peach & vanilla parfait with a raspberry centre
crispy almond tuille

“raviole” of strawberries & clotted cream
clotted cream ice cream, strawberry gel
prosecco & golden sultanas

salted caramel & dark chocolate titanic
crispy peanuts & peanut ice cream