Chawanmushi with shimbaizu vinegar
Charred South Downs fallow deer tataki

Soy cured egg yolk, pickled shitake, radish, wasabi root and nori

Grain and seed risotto

Parsley, hen of the woods and kale furikake

Slow-cooked Dorset cod

Mussel veloute, charred hispi cabbage and ratte potatoes

48 hour Trenchmore beef short rib

Smoked pomme puree, black garlic, dehydrated carrots, komatsuna

British cheese selection from Neal’s Yard

£15 supplement

Yorkshire rhubarb

Vanilla crème diplomat, lychee, pistachio and rose meringue

Alfonso mango sorbet

Coconut foam, passion fruit, basil and lime

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