“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

salt baked heritage carrot in onion & thyme brioche
vichy carrot puree, pickled carrot salad
lemon thyme & hazelnut dressing

smoked finnan haddock scotch egg
cucumber salad with pink peppercorn, dill & lemon
herring roe

roasted breast of local wild duck
risotto of wild mushrooms, jerusalem artichoke & madeira
pickled chinese artichokes

to follow

local green barn goats cheese souffle
wilted spinach & crispy potato galette
goats whey beurre blanc with grapes & walnuts

fillet of sea bream steamed over a vegetable & herb nage
crispy polenta gnocchi, fricassee of brussel sprouts
cockle vinaigrette

raviole of local pheasant & slow cooked ham hock
pheasant pistou soup with cannellini beans & root vegetables
crispy cabbage

to finish

slow cooked pineapple – cooked on the green egg then braised
banana & walnut cake, white chocolate & lime ganache
banana ice cream

forced yorkshire rhubarb & ginger cheesecake
rhubarb sorbet

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

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 local mushrooms & grated autumn truffle
samosa of confit leg, cronses & truffle vinaigrette

steamed cannelloni of local pheasant
kashmiri saffron & tarragon pasta, cannellini beans & aged sherry vinegar
cooked with spiced nduja sausage

west coast scottish scallop roasted in anchovy butter
sauteed kalettes, sprout tops & roasted chestnuts
scallop roe mayonnaise

ceviche of cornish mackerel with lime & coriander
horseradish mousse, pickled white radish & compressed cucumber
salad of pink radishes

to follow 

raviole of duck egg yolk, potato, chestnut & truffle
braised cauliflower finished over embers & locally foraged mushrooms
crispy sourdough

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

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

barbecued rump of lamb
braised lamb shoulder “hotpot”, salt baked turnips & winter spinach
lamb sweetbread brochette finishes over embers

oven roasted fillet of hare “royal”
celeriac baked in ash, celeriac rosti & duck liver
sauce grand veneur spiked with green peppercorn

newclose farm venison 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