26th October 2025

2 courses – 40 / 3 courses – 50

STARTERS

Cured mackerel, smoked beetroot, pickled blackberries

Venison shoulder ragu, Jerusalem artichokes, torched sea kale

Smoked beetroot, sea beet, candy beetroot, horseradish ice cream (V)

Roasted squash, bitter leaves, pumpkin seed puree, pickled blackcurrants (V)

MAINS

Guinea fowl, pearl barley, chestnut mushrooms, peppercorn sauce

Romanesco cauliflower, cauliflower fritter, sunflower seed satay sauce (V)

Monkfish, white beans, shellfish sauce, dill, pickled root vegetables (Supplement – 8)

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

Celeriac, black garlic, hazelnuts

Ratte potatoes, caramelised onion butter

DESSERTS

Vanilla pannacotta, grapefruit sorbet, dill, milk crisp

Chocolate and banana cake, miso caramel, banana ice cream

Frozen cherry parfait, Italian meringue, cherry gel, vanilla ice cream

Coffee and white chocolate mousse, cocoa nib, hazelnuts, milk ice cream

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