22th March 2026

2 courses – 40 / 3 courses – 50

STARTERS

Chalk stream trout, beetroot, hazelnut, pear

Slow cooked ham hock, potato crisp, mustard, maple

Confit egg yolk, celeriac, black garlic, burnt butter hollandaise (V)

White crab tart, brown crab custard, ponzu gel, pickled kohlrabi (Supplement – 10)

MAINS

Cod loin, smoked haddock mousse, pine, turnip, bisque

Potato and nori terrine, sea lettuce, fennel, wild garlic (V)

Chicken thigh, January King cabbage, chorizo, red wine sauce

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, hispi cabbage and cauliflower cheese

SIDES – 6

Roast potatoes

Tenderstem brocolli

Cavolo nero, wild garlic butter

DESSERTS

Ginger parkin, creme fraiche sorbet, marigold tuile

Blood orange curd, chocolate tuile, chocolate ice cream

Dark chocolate mousse, pistachio ice cream, chocolate crisp

Gariguette Strawberry curd, strawberry consomme, sorrel sorbet

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