Our menu

New flavours and aromas. New techniques and new ingredients. Perfectly described by our chefs. Perfectly prepared by you.

Is there anything better than the warm glow of sitting round a table with your favourite person, after a beautiful meal you have created and shared together?

We’re here to make that come to life. The only thing you need to do now, is decide which meal will be the cornerstone of your evening…


Pan-Fried Salmon

with hispi cabbage, tenderstem broccoli, brined lemon, hazelnuts and a seaweed emulsion


2018 Chinon Tradition, Loire Valley, France

By Alyn Williams

Plant Forward

Pot au Feu of Autumnal Vegetables

with Brussel top, pine nut and cranberry salad and potato breads


2019 Merlot from Cachapoal Andes in Chile

By Sam Ashton-Booth


Roast Red Leg Partridge

with smoked bacon and pear sauce, cracked wheat and scorched onion and parsnip


2018 Briccotondo, Barbera, Fontanafredda, Piemonte, Italy

By Mark Kempson