From November 2017 Menu

First Courses

Mezze platter
Baba ganoush, beetroot hummus, smoked olives and marinated grilled vegetables. Photo 4 October 2017 courtesy of corporate-wage-slave.



Main Courses

Confit British chicken
In a tarragon cream sauce with baby vegetables. Photo 7 October 2017 courtesy of jason8612, and TravellerFrequently.





Seared halloumi
Mizuna and smoked vine tomatoes salad with basil chilli dressing. Photo 4 October 2017 courtesy of corporate-wage-slave.



Desserts

Chocolate brownie
With mini profiteroles and salted caramel. Photo 4 October 2017 courtesy of corporate-wage-slave.





From October 2017 Menu

First Courses

Seared fresh fig
With Norbury Blue cheese and dried Cumbrian ham finished with blasamic glaze. Photo 6 September 2017 courtesy of corporate-wage-slave.



Main Courses

Seared red snapper
Confit pepper, Florence fennel, capers and saffron oil. Photo 3 September 2017 courtesy of GinFizz, and se1lad.





Pea and shallot tortellini
With cream sauce and drizzled with mint infused oil. Photo 3 September 2017 courtesy of GinFizz.



Desserts

Almond, lemon and raspberry slice with a hazelnut tuile
Served with Cornish clotted cream. Photo 15 September 2017.



Cheese Plate - old selection, new selection from November
Isle of Mull Cheddar - From award winning cheesemakers, Geoff and Brendan Reade on the Isle of Mull, this cheddar is traditionally handmade using unpasteurised milk from the family's herd of Friesian cows. Occasionally, naturally blue veins can develop in the cheese during maturation.

Cooleeney - Handmade Irish cheese in the style of Camembert, made by Jim and Brenda Maher in Co. Tipperary. Made with high quality pasteurised cow's milk from their own Friesian herd. It has a rich, semi-liquid interior with a soft, velvety texture and a smooth, robust mushroomy flavour.

Milleens - The aroma of Milleens is all about farmyards, wet rocks and heather. This soft-rind cheese is firm yet supple, with hints of butter, herbs and cream, and the sweet-sour taste associated with genuine Trappist cheeses. Norman and Veronica Steele make Milleens with pasteurised milk from Friesian cows.

Served with apple and Somerset cider brandy chutney and biscuits. Photo 24 August 2017.





From September 2017 Menu

First Courses

Springs smokery salmon
With celeriac horseradish cream. Photo 4 August 2017 courtesy of chris1979.



Main Courses

Duo of lamb
Sugar snaps, mangetout, shallots and redcurrant jus. Photos 2 August 2017 courtesy of Airprox, and 5 August 2017 courtesy of TravellerFrequently on





Panzanella salad
With sourdough bread, heritage tomato, cucumber and lemon herb dressing. Photo 6 September 2017 courtesy of corporate-wage-slave.



Desserts

Mango and white chocolate cannelloni
With blackcurrant and almond Genoise. Photo 2 August 2017 courtesy of Airprox.





From August 2017 Menu

First Courses

Dorest dry cured beef
With pickled baby vegetables and blackberries. Photo 8 July 2017 courtesy of xenole.



Main Courses

Seared Scottish mackerel
new potatoes, braised spring onions, apple puree. Photo 8 July 2017 courtesy of xenole.



Goat's cheese arancini
On cauliflower puree with mizuna and Italian hard cheese. Photo 23 July 2017 courtesy of xenole.



Desserts

Strawberry and almond cremeux
With confit strawberries and black olive coulis. Photo 8 July 2017 courtesy of xenole.





From July 2017 Menu

First Courses

Cornish crab, crayfish and mango tian
Finished with cream cheese and lemon and chili oil. Photo 4 June 2017 courtesy of xenole.



Main Courses

Confit duck leg
Sweet potato mash, braised pak choi, sauteed plum and soya glaze. Photo 4 June 2017 courtesy of xenole.



Beluga lentil and avocado salad
With heritage tomatoes, soft boiled hen's egg and summer herb dressing.



Desserts

Malted chocolate and walnut terrine
With apple and salted caramel.



Cheese Plate - old selection, new selection from August
Blackstick Blue - A blue veined cheese definitely not to be forgotten. It has a mild creamy, soft 'melt in the mouth' texture.

Lincolnshire Poacher - It is made using unpasturised cow's milk and matured for 12-24 months giving it a distinctly sweet, nutty flavour.

Driftwood - New from White Lakes Cheesemakers in Glastonbury, Somerset, Driftwood is a semi-sold thermised goat's milk cheese log. It has a fresh, clean, slightly lactic aroma with fresh citrus flavour.

Served with apple and Somerset cider brandy chutney and biscuits. Photo taken 7 May 2017.





From June 2017 Menu

First Courses

Seared evesham asparagus
With smoked British butter. Photo 5 May 2017 courtesy of jason8612.



Main Courses

Pan fried Scottish salmon
Crushed Jersey Royals, buttered samphire, radish and aioli. Photo 5 May 2017 courtesy of jason8612.



Burrata and spinach tortellini
With semi dried heritage tomatoes. Photo 5 May 2017 courtesy of jason8612.



Desserts

Yuzu, almond and pistachio blancmange
With pineapple and chilli compote. Photo 8 May 2017 courtesy of crazyanglaisy.





From May 2017 Menu

First Courses

Rabbit, pork and prune terrine
With sweet carrot puree and honey glazed carrots.



Main Courses

Chargrilled 21 day aged birchstead rib eye steak
With twice cooked chips, roasted vine cherry tomatoes and watercress Hollandaise.



Pulled smoked chicken caesar salad
With soft boiled hen's egg.



Desserts

Chocolate and hazelnut torte
With textures of raspberries.






From April 2017 Menu

First Courses

Smoked buffalo mozzarella
With textures of tomato. Photo 10 March 2017 courtesy of Pilot37.



Main Courses

Pavé of sea trout
Oriental vegetables, Udon noodles, and miso broth. Photo 7 March 2017 courtesy of VirtuallyThere.



Artichoke gnocchi
Red wine, tomato and olive sauce.



Desserts

Apple and blueberry cheesecake
With caramelised apple and blackberry coulis. Photo 10 March 2017 courtesy of Pilot37.



Cheese Plate - old selection, new selection from May
Cornish Camembert - From the Trevarrian Creamery located on the stunning North Cornwall, Cornish Camembert is soft, creamy, surface-ripended pasteurised cow's milk cheese.

Snowdonia Black Bomber - Welsh black waxed extra mature pasteurised cow's milk cheddar, this cheese has a creamy and smooth texture with an intense vintage Cheddary taste. Made by Snowdonia Cheese Company.

Francis - Best new cheese at the 2012 British Cheese Awards. The cheese is made at Lyburn Farm, Wiltshire. It is a semi-soft tangy washed rind, pasteurised cow's milk cheese.

Served with apple and Somerset cider brandy chutney and biscuits. Photo 9 February 2017 courtesy of BAGoldBoy.





From March 2017 Menu

First Courses

Pan seared scallops and slow cooked pork belly
With Jerusalem artichoke puree.



Main Courses

Coq au vin
With creamed potatoes and turned root vegetables.



Roasted new season cauliflower
With mizuna, pomegranate, and candied pecan nuts.



Desserts

Chocolate and orange bread and butter pudding
With kumquat and pistachio syrup and crème anglaise. Photo 9 February 2017 courtesy of BAGoldBoy.





From February 2017 Menu

First Courses

Beetroot and unpasturised goats cheese
With pomegranate dressing. Photo 12 January 2017 courtesy of TravellerFrequently.



Main Courses

Pan fried sea bream
With creamed leek risotto and wild rocket pesto. Photo 12 January 2017 courtesy of TravellerFrequently.



Macaroni cheese
With white truffle oil and truffle shavings. Photo 12 January 2017 courtesy of corporate-wage-slave.



Desserts

Apple tarte tatin
With walnut cream. Photo 12 January 2017 courtesy of corporate-wage-slave.





From January 2017 Menu

First Courses

Somerset dry cured duck breast
With celeriac remoulade, pear chutney and crisp.



Main Courses

Pave of venison wrapped in smoked pancetta
With wilted spinach, carrot puree, orange and horseradish dumpling and red wine jus.





Superfood salad
With soft boiled duck egg and cavolo nero.



Desserts

Chocolate marquise
With textures of orange and honeycomb shards.



Cheese Plate - (old selection, new selection from February)
Dorstone Ash - Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone ask is a semi-soft cheese made from unpasteurised goat's milk using animal rennet. It has a crisp white colour that contrasts with the blueish grey colour of its edible rind resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky depending on its maturity and its flavour has a slight nuttiness on the rind.

Red Storm - Smartly dressed in a vivid red wax, gloriously complex taste due to its 18-21 month maturation that provides the vintage credentials of quality, calcium crystals, a nutty texture and intensity of flavour finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester.

Thomas Hoe Smooth Blue - A quintessentially English cheese, Smooth Blue is borne from a century of dairy farming and cheese making expertise on the country estate of the Duke of Rutland. It is hand-crafted with a soft, creamy texture and a mild blue taste. It is gentle and delicate compared to other blues on the market, yet still has that recognisable blue flavour. Unusually, it is crafted to be eaten straight from the fridge.

Served with apple and Somerset cider brandy chutney and biscuits. Photo 5 November 2016 courtesy of dylanks.





From December 2016 Menu

First Courses

Wild mushroom on toasted sourdough
With artichoke puree and truffle oil. Photo 3 November 2016 courtesy of chris1979.



Main courses

Lemon sole stuffed with brown shrimp mousse
With herb potato puree and saffron. Photo 3 November 2016 courtesy of chris1979.



Pumpkin ravioloni
With curly kale pesto, dried cranberries and candied walnuts. Photo 5 November 2016 courtesy of MarkedMan.



Desserts

Morello cherry brioche butter pudding
With mascarpone cream. Photo 5 November 2016 courtesy of MarkedMan.





From November 2016 Menu

First Courses

Somerset charcuterie
With home pickled quail egg, Beauvale cheese and damson jelly.



Main courses

Trio of pork
With apple celeriac puree, roasted heritage carrots and heather honey jus.





Grilled halloumi salad
With orange, baby spinach, mint and toasted pine kernels.



Desserts

Millionaire shortbread galette
With praline creme Anglaise.