4th January 2026

2 courses – 40 / 3 courses – 50

STARTERS

Cured salmon, roasted beetroot, quince, hazelnut

Duck liver parfait, duck fat brioche, pear chutney, walnut

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

Roasted Orkney scallops, Kabocha squash, miso, golden raisins (Supplement – 10)

MAINS

Cornish hake, roasted sprouts, parsnip crisp, cider sauce

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

Slow cooked beef short rib, spiced red cabbage, horseradish, red wine sauce

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

Braised red cabbage

Seasonal vegetables

Sprouts, nduja butter

DESSERTS

Ginger parkin, reduced milk ice cream, marigold

Milk toffee tart, cinnamon ice cream, brown sugar tuile

Blackberry parfait, spiced cider sorbet, blackberry gel, shiso

White chocolate delice, macadamia, tonka bean ice cream, nib tuile

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