At The George we change our menus regularly – every week in fact.
Our Head Chef Matt Egan brings his 3 Rosette and vast experience creating dishes all made on the premises with sustainable, high welfare ingredients sourced wherever possible within a 15 mile radius. It’s important to us and our whole team that the food offering stays true to the environment which means maintaining a natural relationship to the produce we work with.
Imaginative and beautifully cooked food served in a relaxed setting, with a sprinkle of understated elegance.
Thursday – Saturday
3 Courses £55
4 Courses £65
5 Courses £70
Vegetarian and vegan options available – please ask upon booking
Foodies rejoice! We will always start with snacks, and sprinkle some additional treats throughout dinner; some serious indulgence for the tastebuds!
Please see a sample of our five course dinner menu:
Choice of 2 starters
Confit Jersey royals. garden hens egg, home cured ham, bone marrow crumb
Poached chalk stream trout, apple and chervil puree, red pepper, radish
Lobster ravioli, sorrel and cucumber gazpacho
Landed that same morning - we bring quality fish from sustainable fishermen. The dish will be seek to showcase the particular fish in the best way possible
Local loin of hogget, courgette, tomato, olive, roasted potatoes
Croft Cottage pork belly, langoustine, beetroot, peas, broad beans
A choice of 2 mains. Using locally sourced ingredients, some vegetables from our own kitchen garden and meat which is carefully sourced from small holdings and local farms where organic principles are employed, and high welfare is front of mind.
Brillat-Savarin cheesecake, walnut praline, red grape sorbet
Choice of 2 puddings