“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
£29 for 2 courses and £35 for 3 courses
Available every lunch time 12 till 2:30pm & Tuesday to Friday 5:30pm till 6:45pm (when mentioned at time of booking, excludes Saturday evenings)

A la carte
£65 for 3 courses and £55 for 2 courses. Available Lunch and Dinner

Tasting Menu
Eight Courses £79 (£130 including matching wine flight)

Seasonal Set Menu

to begin

celeriac & truffle terrine
toasted brioche, celeriac cream, crispy mustard leaf & warm truffle vinaigrette

veloute of jerusalem artichokes
sauteed local mushrooms en croute

smoked haddock croquette
warm potato & dill mousse, lemon gel, herring roe & pickled shallots

parfait of local duck livers
smoked partridge pastrami, moscatel jelly & dry sherry vinaigrette

to follow

cannelloni of bronze turkey & roasted onion risotto
confit leg & savoy cabbage croquette, bubble & squeak puree & cranberry gel

raviole of duck egg yolk, potato, chestnut & truffle
caramelised parsnips, sauteed sprouts with cream, shallots & flat parsley

parmesan crusted fillet of pollock with tiger prawn gremolata
wilted spinach, roasted salsify and a caviar sauce

slow cooked chart farm venison with root vegetables & tarragon
braised red cabbage, salt baked celeriac & port jus

to finish

sea buckthorn & dark chocolate delice
dark chocolate sorbet

white chocolate & passion fruit mousse
passion fruit mojito sorbet

liquorice & clementine cannelé
clementine conserve, liquorice & caramel ice cream

selection of local and continental cheeses
salted crackers and house quince paste (supplement £5 per guest)

A la Carte

to begin

cigarette of whipped green barn goats cheese
salt baked crapaudine & golden beetroots
nasturtium & beetroot dressing

a pressing of smoked eel, ham hock, duck liver & apple
kohlrabi coleslaw & aged cider vinaigrette
toasted brioche


breast of local partridge gently smoked over hickory
jerusalem artichokes, sauteed ceps & grated autumn truffle
samosa of confit leg, cronses & truffle vinaigrette

west coast scottish scallop roasted in anchovy butter
crispy kale, sprout tops & roasted chestnuts

scallop roe mayonnaise


fillet of red mullet cured in orange & english wasabi
cucumber gazpacho en gelee
raw seaweed salad

to follow 

cauliflower steak – braised then finished over embers
crispy cavolo nero, cauliflower puree & yellow chanterelles
crispy sourdough


grilled fillet of cod
linguini of lovage & razor clams, braised celery & herring roe
fish veloute finished with chablis & soft herbs


pan roasted fillet of turbot
ballotine of leeks, tempura of oysters & roasted hazelnuts
aged soy sauce with oyster juice


saddle of kern farm lamb
braised lamb shoulder “hotpot”, salt baked turnips & winter spinach
bbq lamb sweetbread kebab


venison saddle roasted with liquorice root
local squash, roasted shallot & sauteed radicchio
braised venison doughnut with douglas fir

to finish

milk chocolate & peanut delice
lime caramel & toasted peanuts

banana & lime ice cream


lemon curd parfait
lemon curd & clementine conserve mascarpone ice cream


passion fruit & caramel tart
bitter chocolate shavings creme fraiche sorbet

williams pear parfait
walnut creme diplomat, candied walnuts & red wine pear sorbet