Our fine dining experience starts with local breads from our artisan baker ‘The Bread Factory’, served with whipped Netherend Farm butter.

We are inspired by the international influences found in modern British cuisine and use seasonal ingredients from our great suppliers, such Lake District Farmers, Rhug Estate organic farmers, Mash Purveyors and Murray’s Fresh Fish to create a wide variety of dishes.

Because we use seasonal ingredients, our menus will change slightly throughout the seasons to reflect the best produce available.

Starters

Shelled pea and Cumbrian air dried ham soup
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Smoked Gressingham duck breast, Heritage carrot purée, endive, Evesham radishes and tangerine vinaigrette
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Beef brisket croquettes, horseradish cream and plum chutney
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Ham hock terrine, pickled baby onions and sauce Gribiche
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Somerset chicken, cider, charred apple purée and apple slaw
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Red gurnard with fennel pollen emulsion and samphire
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Beetroot cured salmon, compressed cucumber and horseradish crème fraiche
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Portland crab, wax beans, ruby grapefruit on sourdough (£3.00 supplement)

Crispy cod cheeks, Cumbrian air-dried ham and cauli ower purée
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Cornish sea trout, lentil and broad bean stew and wild garlic
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Smoked haddock and quinoa cake, soft poached hens’ egg, rainbow chard and hollandaise
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Compressed Isle of Wight tomatoes with homemade soft cheese and basil sorbet
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Wye Valley asparagus with a poached duck egg and white truffle oil
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Laverstoke farm mozzarella, British courgette carpaccio, Isle of Wight tomato fondue
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Summer squash with quinoa, tarragon oil and pumpkin seeds

Mains

Pressed rib of beef, brisket croquette, potato mousseline and glazed carrot
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Tenderloin of Rhug farm pork, Parisenne potatoes, Swiss chard, burnt apple and crispy sage
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Lake District lamb rump and belly with Isle of Wight black garlic potato terrine, summer turnip and kale
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Roast guinea fowl, heritage potato rosti and Wye Valley asparagus
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Goosnargh chicken supreme, potato Boulangere, pan fried hispi and chicken jus
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Cannon of lamb with Ragstone beignet, spinach and Parmentier potatoes (£3.50 supplement)
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Roast cod loin with samphire, Sussex chorizo, mussel and butterbean stew
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Lemon roasted Cornish sea trout, smoked eel, charred gem, compressed cucumber and tomato fondue

Scorched mackerel, Heritage potatoes, pickled Secretts farm baby vegetables and rhubarb compote
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Turbot with burnt leeks, vermouth, oyster emulsion and sea purslane (£5.00 supplement)
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Sea bass, mussels, butter poached potatoes and Swiss chard
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Mushroom and spelt risotto, toasted pumpkin seeds and white truffle oil
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Cauliflower and Beenleigh blue pithiver with rosemary potatoes and kale
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‘Chicken of the Woods’ British summer mushrooms with summer bean fricassee and toasted quinoa
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Roast summer squash, toasted pine nuts, sage and chargrilled polenta

Dessert

Kentish strawberry Eton Mess with crushed pistachio
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Lemon zest parfait, caramelised peaches, blossom honey, oat and bee pollen crumb
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Dark chocolate dome with passion fruit ice cream and chocolate soil
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Baked white chocolate cheesecake with cherry yoghurt ice cream
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Pimms poached berry jelly with orange sponge and mint mascarpone
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Spiced rum and coconut panna cotta with poached pineapple and popping candy
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Bakewell tart with vanilla ice cream

Chocolate fudge cake with peanut butter ice cream and caramel sauce *Add a milk stout for £3.00 per person
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Three British artisan cheese with apple chutney, celery and homemade olive oil crackers (£2.50 supplement)
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Five British artisan cheese with apple chutney, celery and homemade olive oil crackers (£4.00 supplement)

* We may suggest slight modifications to your chosen menu so you receive the best quality ingredients throughout the season.

All prices are exclusive of VAT