Our menu celebrates the best of the season’s offering. To do this you need a kitchen of highly trained chefs & close relationships with your suppliers.
We only use the best farms & suppliers in the UK & talk to them daily to find out what produce is good to use.
Sunday 7th of August
Filtered Sparkling & Still water 1.5
P&B Bloody Mary 8
Bloody Caesar 8.5
Smoked Paloma 11
Beer-battered oyster & citrus smoked dulse emulsion 5
Black pudding scotch egg, butcher’s sauce 6.5
Pickled mushroom, braised baby onions, radish & tarragon 8
Label Anglais chicken liver parfait, pickled cherries, sorrel & spiced brioche 8.5
Cured Cornish mackerel, English peas, buttermilk, horseradish, cucumber & rye bread 10
Pigs head, runner beans, gooseberry, summer truffle, black pudding & hazelnuts 12
Courgette flower, Portland Scallop & crab mousse, basil & lemon 14
Roasted Portland Sea trout, Isle of Wight tomatoes & tenderstem broccoli 26
Celeriac nut roast, caramelised shallot & mushroom gravy 20
Cumbrian Herwick Hogget leg 22
Tamworth pork loin & Bramley apple sauce 23
Salt aged Yorkshire Sirloin 24
Norfolk chicken crown & truffled brioche stuffing
for 2 to share 22 per person
Daphne’s Welsh lamb shoulder, puffed spelt & balsamic glaze
for 2 to share 26 per person
All of our roasts are served with Yorkshire pudding, roast potatoes, greens,
carrots & cauliflower cheese. Please be aware that we serve our roast beef & lamb pink.
Kentish strawberries, caramelised vanilla, green almonds, ricotta & sparkling rosé 8
Ginger Jamaica cake, whisky toffee sauce, orange & cardamom ice cream 8
Coconut parfait, Alfonso mango & lime leaf 8
Chocolate delice, salted caramel & roasted barley ice cream
British cheeseboard, sourdough crisps, Bramley apple & ale chutney 14
Montgomery’s Cheddar, Brunswick Blue, St. Jude, Karst
