Friday & Saturday Dinner

6.30pm – 9pm



Celeriac & apple soup, Colston Basset stilton

Twice baked cheese soufflé

Chicken liver & foie gras parfait, fig compote, walnut & raisin toast

Crispy pigs head, piccalilli, pickled vegetables

Earl grey tea cured salmon, bergamot, barley, kohlrabi

Cornish crab ravioli, sweetcorn puree, crab bisque



Wild mushroom cannelloni, celeriac, pickled mushroom, winter truffle

Pan fried wild sea bass, seaweed gnocchi, pickled celery & apple, fragrant curry & mussel sauce

Roast rabbit loin wrapped in bacon, parsley root, prunes, mead

Char grilled venison, ragout, fermented red cabbage, garden beetroot & blueberries

Assiette of Langar lamb, Jerusalem artichoke, black cabbage, hazelnut, truffle

Fillet of Blackberry farm beef, yeasted cauliflower, potato dauphine, warm ox tongue dressing



Bergamot curd, Earl Grey tea sorbet, torched meringue

Prune d’Agen parfait, aerated white chocolate, mascarpone sorbet

Chestnut crème brul ee, Conference pear, liquorice, pear sorbet

Passion fruit mousse, bitter chocolate cremeux, miso ice cream

Bramley apple soufflé, apple crumble, cinnamon ice cream

Selection of British cheeses, homemade chutney & biscuits


Tea or coffee & chocolate marshmallow & butternut squash macaroon