parsley, hazelnuts, mustard (vegan)
plum chutney, brioche
garlic, nigella seeds
Wild garlic pesto
artichoke, red line
parsnip, white cabbage
IN ADDITION TO LUNCH MENU ABOVE
braised red cabbage
AVAILABLE DURING LUNCH & DINNER
cheese, wine, brandy
toffee walnut, apple
bacon jam, biscuit
"I believe in the sustainability, diversity and excitement of cooking with the seasons. Being able to change dishes with the best produce daily is an incredibly rewarding and fun way of cooking.
It gives us a chance to pickle, grill, bake, chop, smell and most importantly eat the best ingredients on any given day.
By having an ethos of seasonality there will be times when the same ingredient shows up more than once on the menu.
This is done to really showcase what can be done when you have some amazing seasonal produce.
Food for me needs to be unfussy, enticing, fresh-coloured and rich in taste.
It needs to be shared, passed across the table, to me it should be a communal experience with conversations, smiles, friends and family."