29th March 2026

2 courses – 40 / 3 courses – 50

STARTERS

Chicken leg terrine, asparagus, wild garlic cruffin

Cured chalk stream trout, apple dashi, radish, grape, nori

Barber cheddar custard, caramelised apple, walnut, cheese crisp (V)

Nutbourne tomatoes, marigold, goats cheese mousse, buckwheat (V)

MAINS

Roasted hake, fennel, nori butter sauce

Mushroom tortellini, barbecued maitake, asparagus, morel sauce (V)

Chicken thigh, January King cabbage, chorizo, 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, hispi cabbage and cauliflower cheese

SIDES – 6

Roast potatoes

Cider braised cabbage

Tenderstem brocolli, nduja butter

DESSERTS

Pecan pie, crystalised pecan, toasted milk ice cream

Dark chocolate parfait, yoghurt sorbet, chocolate crisp

Ginger parkin, forced Yorkshire rhubarb, rhubarb sorbet

Gariguette Strawberry curd, strawberry consomme, sorrel sorbet

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