“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
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

new season broad beans with english truffle
hot potato mousse & crispy sourdough

smoked mackerel & white beetroot salad
hazelnut & lemon thyme dressing

local wood pigeon “pie”
boudin noir, pink lady apple & caramelised cauliflower
red wine & cider jus

to follow

twice baked colston bassett souffle
piel de sapo melon & endive salad
tawny port vinaigrette

grilled fillet of hake
local tenderstem broccoli – charred, purée & dukkah
broccoli & shellfish tea

slow cooked shoulder of lamb
new seasons wild garlic, chestnut mushrooms & braised potato
madeira sauce

to finish

blood orange & stem ginger polenta cake
clotted cream ice cream

forced yorkshire rhubarb & white chocolate delice
rhubarb sorbet & brandy snap

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

A la Carte

to begin

pressing of salt baked celeriac & winter truffle
celeriac veloute & parmesan brioche

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

local wood pigeon “pie”
boudin noir, pink lady apple & caramelised cauliflower
red wine & cider jus

ceviche of day boat mackerel
pickled mooli, horseradish crème fraîche
cucumber & coriander shoots

tagliatelle of cornish cuttlefish
cuttlefish cracker, flower sprouts & scallop roe
soy, bonito, sesame & lime dressing

to follow 

grilled herb polenta
salt baked heritage beetroots & herb pesto
green barn goats cheese mousse

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
ballotine of local leeks, dauphine potatoes & herring roe
nasturtium vinaigrette with hazelnuts & lemon

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

soy marinated hanger steak
seaweed & shimeji mushroom salad, celeriac & english wasabi
sauteed duck liver deglazed with japanese hibiki whisky