Pig’s trotter cromesquis, piccalilli gel
Truffle and parmesan cheese beignet
Smoked baba ganoush, cardamom yoghurt and Bombay mix

Galician Octopus

Braised octopus, sesame and miso


Salt-baked celeriac, rémoulade and Australian truffle

Welsh Mutton

Braised shoulder of mutton, buttermilk, broad beans and garlic

Isle of Wight Tomato

Isle of Wight and San Marzano tomato, burrata and basil

Danish Eel

Smoked eel, pickled turnip, compressed apple and dashi

Sussex Beef

Seared fillet beef, roast sweetbread, mushroom duxelle and red wine sauce


Kitchen garden lavender ice cream, violet gel and Pennyhill Park burnt honey crémeux

Passion fruit

Passion fruit cream, mango gel and coconut ice cream


Chocolate délice, salted caramel and yoghurt sorbet

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