8th February 2026

2 courses – 40 / 3 courses – 50

STARTERS

Smoked mackerel, ash baked beetroot, hazelnut, pear

Smoked haddock croquette, celeriac, black garlic, spinach sauce

Beef tartare, Jerusalem artichoke, sourdough crouton, smoked emulsion

Barber cheddar custard, caramelised apple, walnut, sourdough cracker (V)

MAINS

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

Stone bass, nori, salsify, fennel, caramelised apple, mussel sauce

Cready carver duck breast, slow cooked leg, beetroot, spiced sauce (Supplement – 8)

SUNDAY ROASTS

Nut roast, mushroom gravy (V)

Roast rump of beef, horseradish

Cider brined pork loin, caramelised apple sauce

All served with Yorkshire pudding, roast potatoes, roasted carrot, cavolo nero and cauliflower cheese

SIDES – 6

Roasted kalette

Seasonal vegetables

Jerusalem artichokes, chilli butter

DESSERTS

Custard tart, rhubarb sorbet, vanilla tuile

Vanilla panna cotta, filo crisp, raspberry sorbet

Ginger parkin, creme fraiche ice cream, marigold

Blood orange curd, chocolate tuile, chocolate ice cream

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