1st March 2026

2 courses – 40 / 3 courses – 50

STARTERS

Beef tartare, Jerusalem artichoke, sourdough crouton, smoked emulsion

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

Smoked mackerel, ash baked beetroot, hazelnut, pear

Smoked haddock croquette, celeriac, wild garlic sauce

MAINS

Stone bass, nori, salsify, fennel, caramelised apple, cider sauce (Supplement – 8)

Roasted cauliflower, pickled walnut, Granny Smith, Gruyère sauce (V)

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

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

Tenderstem broccoli, chilli butter

Braised red cabbage

Roasted kalette

DESSERTS

Ginger parkin, rhubarb sorbet, marigold tuile

Salted chocolate parfait, clementine sorbet, cocoa nib

Bergamot curd, Earl Grey mousse, filo, honey ice cream

Blood orange curd, chocolate tuile, chocolate ice cream

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