18th January 2026

2 courses – 40 / 3 courses – 50

STARTERS

Cured chalk stream trout, cauliflower, grapefruit, dill emulsion

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

Duck leg terrine, liver parfait, duck fat brioche, plum, bitter leaves

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

MAINS

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

Cornish hake, sweet potato, miso, leek, smoked haddock cream

Westcombe ricotta gnocchi, roasted carrot, carrot top pesto, ricotta sauce (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, parsnip and cauliflower cheese

SIDES – 6

Braised red cabbage

Seasonal vegetables

Sprouts, Nduja butter

DESSERTS

Ginger parkin, creme fraiche ice cream, marigold

Rhubarb pavlova, creme pâtisserie, rhubarb sorbet

Blood orange curd, chocolate ice cream, orange tuile

White chocolate delice, popcorn ice cream, cocoa nib tuile

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