26th October 2025

2 courses – 40 / 3 courses – 50

STARTERS

Cured chalk stream trout, cauliflower, grapefruit, dill emulsion

Venison shoulder ragu, Jerusalem artichokes, torched sea kale

Barbers cheddar custard, cider soda bread, pickled shallot, burnt onion (V)

 Smoked duck, breast Duck liver parfait, celery, walnut, plum (Supplement – 6)

MAINS

Cornish bream, lobster sauce, haricot blanc beans, dill

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

Guinea fowl, pearl barley, chestnut mushrooms, peppercorn 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, kale and cheesy leeks

SIDES – 6

Seasonal vegetables

Maple glazed parsnips

Celeriac, black garlic, hazelnuts

DESSERTS

Lemon curd tart, bramble granita, lemon gel, blackberries

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, milk ice cream

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