This menu is designed around wild, seasonal, ever-changing, sustainable British ingredients
Pre dinner snack & cocktail
Croquette of local partridge
beer braised onion & quince aioli
Bee’s knees
with Mike’s wild flower honey
Vanilla old fashioned
Uncategorised
Homemade crunchy bread
whipped butter & our famous game tea
Butter-roasted mallard
caramelised celeriac, trompettes & pear
Hand dived Orkney Scallop
Jerusalem artichoke, Morteau sausage & Somerset cider
Fricassée of wild mushroom
braised pearl barley & tarragon
Bathurst estate fallow deer
Tokyo turnip, caramelised onion, bone marrow, peppercorn & cornichon
Baked fillet of turbot
Cornish clams, glazed local carrots & vadouvan sauce
Pumpkin crème caramel
maple roasted pumpkin & cinnamon ice cream
70% Xoco Mayan dark chocolate
salted chestnut ice cream accompanied by Frangelico hazelnut liqueur