The chef will typically arrive 2 hours before.
A menu written in summer, showing the best of British seasonality.
Pigeon, bacon and sweetcorn
Mackerel ceviche, pickled vegetable salad, multiseed flat bread
Pan seared scallops, textures of cauliflower, shellfish oil, samphire
Goats cheese and hazelnut meuille feuille, beetroot
Slow braised ox cheek, parsley risotto
Sea bream, fennel confit, tomato compote
Trout, pancetta and celeriac galette
Spiced lentil and baby vegetable cassoulet
Milk chocolate tart, white chocolate sorbet
Peanut butter parfait, chocolate cookies
Strawberries and elderflower
Vanilla syllabub, damson jam, shortbread