Pan fried 30 day aged Yorkshire fillet steak, beef tea, béarnaise sauce and fries.
Pan roast Scottish halibut, wye valley smoked salmon and haddock risotto, basil and samphire.
Corn fed chicken breast, maple roasted streaky, sautéed Scottish girolles with baby broad beans and pinot grigio veloute.
Sautéed East coast Coley fillet with salmon, gruyere and coriander cake, tomato fondue and Amalfi lemon aioli.
Crisp roast belly pork, crackling, cider braised pig cheek, Gimbals gin damson puree and sweet mustard sauce.
Roast cauliflower and white onion tarte tatin, melted taleggio, Norland elderberry vinaigrette dressed endive and toasted pine nuts.
Lamb kleftico:- slow cooked leg of lamb in a paper parcel with garlic lemon, oregano and rosemary with Greek tomato butter beans.
The menus are inspired by the seasons and the good fortune of what our British countryside and wondrous seas have to offer.
We use these elements to create our menus on that day, fresh and wild.
Please let a member of staff aware of any allergies.