Keen’s Cheddar Parker House roll, whipped Marmite butter 4
Chicken liver, English cherry, almond 5
Heritage beetroot, truffle, goats cheese, honey 6
Isle of Wight tomato, Ribblesdale curd, black garlic 7
Roasted Windy Ridge cauliflower mousse, chervil root, endive, yeast, tarragon 7
Rhug Estate venison haunch tartare, mustard seed, fennel, nasturtium 10
Veal sweetbread, black pudding & walnut crust, spiced carrot, plum 13.5
Crab apple, dressed Brixham white crab, Granny Smith, kohlrabi 15
St Ewes’ yolk & watercress ravioli, tender broccoli, Lord of the Hundreds, morel 12
add black truffle 6.5
South Coast hake, confit artichoke, pickled grapes, almond, chervil 17
Wye Valley sea trout, beetroot, samphire, orange 17
Norfolk Black chicken, baby artichoke, turnip, lovage 18
Lyon’s Hill Farm lamb rump and shoulder beignet, autumn squash, juniper, mint 21
Hispi cabbage, Lord of the Hundreds, hazelnut 5
Potato Lyonnaise, lamb fat, shallots 5
Roasted carrot, honey and mustard 5
70% Cocoa, buttermilk, banana, peanut 7
Fig leaf & Earl Grey trifle, bergamot & hazelnut 7
Garden ginger set custard, gooseberry, Yorkshire rhubarb, sorrel 7
Hedgerow Berry souffle, elderflower, Forty Hall Vineyard sparkling 8.5
British cheeses, dried grape, quince, carraway 14
