“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”

Menu

Seasonal Set Menu
£24 for 2 courses and £29 for 3 courses
The Seasonal menu is available 12pm – 3pm & 5:30pm to 6:45pm (Excludes Saturday evenings & pre book only for dinner)

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

“tagliatelle” of local tomatoes
local gallybagger cheese & basil bruschetta
bloody mary dressing

smoked eel aspic
crispy duck liver croquette, cured stone bass & granny smith apple
avocado sorbet

pithivier of braised pork belly
squash puree, roast pork vinaigrette

to follow

living larder heritage beetroot risotto
pickled beetroots, charred onions & horseradish creme fraiche
crispy rainbow chard

grilled fillet of plaice viennoise
local tomato fondue, parmesan cheese & charred sprouting broccoli
seaweed butter sauce

crispy slow cooked beef shin
red wine glazed chicken wings & roasted heritage carrots
roasted chicken veloute

to finish

sauternes & red fruit jelly
natural yoghurt sorbet & baked meringue

rum baba
caramelised peaches & lemon verbena ice cream

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

A la Carte

to begin

crispy cube of green barn goats cheese
living larder heritage beetroots, apple & tarragon

pressing of smoked eel, ham hock, duck liver & apple
celeriac remoulade & toasted brioche

raviole of guinea fowl & truffled confit leg
salad of local runner & green beans
roasted guinea fowl & almond bisque

cornish red mullet & scallop ceviche
raw scallops, cured red mullet, orange, dill & saffron
cuttlefish ink & scallop roe cracker

smoked finnan haddock brandade
watercress jelly, quail eggs & lemon
crispy pumpernickel bread

 

to follow 

cannelloni of local courgette risotto
stuffed courgette flower with autumn truffle & parmesan
warm truffle vinaigrette & crispy potato

pan roasted fillet of stone bass
crab mousse steamed in cuttlefish ink & red pepper pasta
provencal vegetables & crab bisque

fillet of cod poached in celeriac milk
ballottine of local leeks, dauphine potatoes & herring roe
lovage vinaigrette with hazelnuts & lemon

barbecued rump of lamb
braised anya potato & lamb shoulder hotpot
vichy carrot pureé, pickled & roasted heritage carrots
carrot top pesto

pan roasted haunch of chart farm venison
slow cooked shoulder doughnuts with douglas fir
radicchio, local squash & burnt onion
sauce grand veneur