26th October 2025

2 courses – 40 / 3 courses – 50

STARTERS

Pigeon breast, smoked corn, black pudding, red currant

Duck liver parfait, celery, walnut, plum, sourdough cracker

Cured chalk stream trout, cauliflower, grapefruit, dill emulsion

Roasted squash, bitter leaves, pumpkin seed puree, pickled blackcurrants (V)

MAINS

King oyster mushroom, kale, blackberry, mushroom broth (V)

Guinea fowl, pearl barley, chestnut mushrooms, peppercorn sauce

Monkfish, smoked eel, black garlic, barbequed celeriac (Supplement – 10)

SUNDAY ROASTS

Nut roast, balsamic gravy (V)

Roast rump of beef, horseradish

Cider brined pork loin, caramelised apple sauce

All served with Yorkshire pudding, roast potatoes, roasted carrot, kale and cheesy leeks

SIDES – 6

Seasonal vegetables

Maple glazed parsnips

Celeriac, black garlic, hazelnuts

DESSERTS

Dark Chocolate aero tart, clementine, milk ice cream

Chocolate and banana cake, miso caramel, banana ice cream

Sheep’s yoghurt pannacotta, grapefruit sorbet, dill, milk crisp

Frozen cherry parfait, Italian meringue, cherry gel, vanilla ice cream

Selection of 3 British cheeses, grapes, homemade chutney and biscuits (Supplement – 10)