Sample Menu
Toasted seed, salted mackerel and fermented gooseberry tart,
Juices infused with woodruff
Fritter of Duroc pig and smoked eel,
Lovage and fermented sweetcorn
Corra Linn pudding caramelised in birch sap,
Stout vinegar, aged Corra Linn
Red Baron onions and raw Shorthorn beef in coal oil,
Passandra cucumber and lemon thyme
Ibis celeriac roasted in yeast oil,
Buttermilk, smoked pike perch roe
Red King Edward potatoes cooked with Primor garlic,
Steamed crab and lemon verbena
Fuseau artichoke, crosnes and Welsh truffle,
Chestnut, Doddington, fermented pear
Roasted Orkney scallop and braised pulses from last summer,
Duncan cabbage, fennel pollen and smoked kombu
English mushrooms and seaweed custard,
Sugar kelp, braised tendons and bone marrow
West coast monkfish with aged pork,
Autumn brassicas, winter savory and cuttlefish
Texel hogget from Gaisgill Row Farm,
Grilled alliums, nasturtium, anise hyssop
Frozen Tunworth cheese,
Malt crumb, wild damsons and lemon thyme
Currants in pineapple sage syrup and rose geranium,
Wraysholme yoghurt, meadowsweet
“Anvil”
Caramel mousse with our other miso, apple and spruce
Crown Prince squash, pine cone, tart, mint stones
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Tasting menu - available for both lunch and dinner £265
Taster wine pairing £110
Signature wine pairing £165
Select wine pairing £290
Soft drinks flight £75
A discretionary 10% service charge will be added to the bill.
Please note that these prices are subject to change without prior notice.
