Fine dining starter Peas: Salad, Purée, Meringue, Jelly.

Here are just a few ideas for your first course. All our menus are bespoke, so if you would like something created with a specific ingredient, please ask and we will see what we can do. Please bear in mind that some dishes are only available during their season.

Seared chicken livers, cauliflower purée, Moscatel sherry reduction, golden raisins & capers


Star anise & orange home cured salmon, soused cucumber, shaved fennel, fennel marmalade


Hand dived scallops, black pudding croquettes, bramley apple purée, apple & chinese five spice butter


Carpaccio of roast beetroot, whipped Oxford Blue, candied walnuts, black pepper macaron, lemon & thyme dressing


 Ravioli of sweet potato or butternut squash with sage, walnut and white truffle butter (V)


Ravioli of Scottish langoustine, shellfish bisque, fennel cream, carrot & leek


English garden pea set cream, shaved asparagus, baby broad beans, pea shoots, smoked mountain ham, olive oil tarragon dressing



Sweetcorn velouté, crab rissole, pickled clams, bacon crumb


Terrine of braised lamb shoulder, dandelion salad, beetroot vinaigrette


Pressed pork cheek & parsley terrine, Lapsang Souchong pickled apricots, radishes