Imaginative and beautifully cooked food often changing in response to our seasons and always served with elegance.
We use local suppliers wherever possible, and try to keep down those food miles.
Please see an example of our typical dinner menu.
Wild game terrine, winter chutney, soda bread, winter leaves
Wood Pigeon breast, Koffman cabbage, butternut puree, capers and raisin dressing, cobnuts
Seared Scallops, sweet potato, chicken wings, chicory
Parsnip Pannacotta, pear granita, parsnip puree, poached pear, candied walnuts
House baked breads, burnt onion butter, olive oil & balsamic, Nocellara del Bellice olives
Venison loin, bolognaise, potato terrine, heritage beets, pickled blackberries
Whole roasted Partridge, bread sauce, game chips, watercress, game jus (w/ends only)
Turkey and Cranberry Pie, sage creamed potato, buttered kale, greens
Confit Trout fillet, red wine risotto, pak choi, red wine jus
Chestnut and spinach roulade, squash puree, salt baked pumpkin, cavelo nero
Pork belly, apple fondant, pig cheeks red cabbage puree, creamed potato
Puddings and Cheese
Baked apple terrine, Douglas fir ice cream, candied apple, tea infused custard
Chocolate torte, Pedro Ximenez jelly, prune ice cream, chocolate pastry, cherry puree
Blood orange cheesecake, Tonka bean ice cream, puffed wild rice
Winter spiced sticky toffee pudding, egg nog ice cream, caramel sauce
Trio of Chef’s homemade ice creams
Cheese board: Hartington Blue, Yorkshire Fettle, Staffordshire organic Cheddar, Bosworth Ash, artisan biscuits, house chutney, fruit loaf