Chawanmushi with pickled shiitake
Hand dived Cornish Scallop

Lardo, tomato ponzu, kanzuri chilli and radish

Winter salad

Cacklebean egg yolk, charred puntarelle, Jerusalem artichoke,radicchio and bagna cauda

South Downs Fallow deer loin

Smoked pomme purée, sand carrots, black garlic and komatsuna

British cheese selection from Neal’s Yard

(£15 supplement)

Yorkshire rhubarb

Clotted cream, pistachio and rose meringue

Chocolate sabayon tarte ‘L’Ambroisie’

Madagascan vanilla ice cream and sour cherry

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