'Mariner's mussel'

smoked pomme purée, seaweed and finger lime

Delica pumpkin agnolotti

roasted cep and mushroom consommé

Line caught Pollack

charred hispi cabbage, preserved lemon and bouillabaisse

South Downs Venison

chestnut and juniper purée, Cévennes onion and sauce Bordelaise

British cheese selection from Neal’s Yard

(£15 supplement)

70% Crayfish Bay chocolate crémeux

yoghurt sorbet, verdemanda olive oil and feuilletine

Apple ‘tatin’ millefeuille

and cinnamon ice cream

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