Menus change every month, below is a sample

Starter

5 Hour slow poached organic egg with pata negra ham and peas

Smoked fish chowder with oak smoke garnish

Main

Belly of pork , twice cooked, loin of pork brined, seared, then sous vide and bacon, puree of butternut squash and hot apple jelly

Vanilla poached salmon with creamed cabbage, liquorish carrots

Locally foraged wild garlic and nettle risotto with caramel walnuts (v)

Dessert

Cappuccino panna cotta with tuille

Elderflower and champagne jelly

 

***

£25 per head excluding service

Feel free to bring your own wine, there is no charge for corkage