25th January 2026 – Burn’s Night

2 courses – 40 / 3 courses – 50

STARTERS

Cured bream, forced rhubarb, pine emulsion, sea herbs

Confit egg yolk, celeriac, hazelnut, burnt butter hollandaise (V)

Venison haunch tartare, smoked emulsion, artichoke, sourdough crouton

Slow cooked pork belly, rhubarb, variegated kale, bacon foam (Supplement- 5)

MAINS

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

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

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

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 cauliflower cheese

TO SHARE

Lamb wellington, turnip puree, buttermilk mash, red wine jus (Supplement- 20)

SIDES – 6

Golden beetroot, ricotta

Seasonal vegetables

Sprouts, Nduja butter

DESSERTS

Ginger parkin, creme fraiche ice cream, marigold

Banana souffle, salted caramel, popcorn ice cream

Salted chocolate parfait, yoghurt sorbet, cocoa nib

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

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