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…
with hispi cabbage, tenderstem broccoli, brined lemon, hazelnuts and a seaweed emulsion
2018 Chinon Tradition, Loire Valley, France
By Alyn Williams
with Brussel top, pine nut and cranberry salad and potato breads
2019 Merlot from Cachapoal Andes in Chile
By Sam Ashton-Booth
with smoked bacon and pear sauce, cracked wheat and scorched onion and parsnip
2018 Briccotondo, Barbera, Fontanafredda, Piemonte, Italy
By Mark Kempson
This is a 3-course Guest Chef Residency menu. Please click here to learn more.
Please contact us for allergen information on the menu. Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.