What’s New?

with nature-friendly British Beef.

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Roasted higher-welfare chicken leg cooked on the bone, in a classic Provençal sauce of shallots, white wine, tomatoes, olives and artichokes.

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Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.

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Beef cheeks cooked ‘sous vide’ in a classic shallot, brandy, Madeira, cream and chestnut mushroom reduction.

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Shell-on crevettes, king scallops, whole langoustines and king prawns with a classic lemon, caper and parsley butter.

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Sustainably-caught rainbow trout with a tarragon and lemon crumb, slow-cooked fennel, cherry tomatoes and roasted new potatoes.

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Higher-welfare, part-boned duck from Silverhill Farm, filled with an orange, cranberry, prune and sausage meat stuffing.

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King and queen scallops, langoustine tails, king prawns and salmon with buttered leeks and sliced potatoes in a rich thermidor sauce, topped with crisp puff pastry.

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Free-range egg frittata with higher-welfare smoked bacon lardons, longstem broccoli, cherry tomatoes and West Country Cheddar.

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A generous salmon fillet topped with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry.

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Caramelised bacon lardons and onions in a garlic, white wine and cream sauce with roasted sliced potatoes, topped with British Ogleshield cheese.

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Handmade pistachio meringue rolled with a passionfruit cream and raspberries, finished with white chocolate, nibbed pistachios and dried raspberries.

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Handmade, all-butter shortcrust pastry filled with a silky, dark chocolate ganache, finished with a touch of sea salt and dusted with cocoa powder.

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Crisp puff pastry topped with British Bramley apples roasted in a caramel sauce.

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Two individual cinnamon and vanilla panna cottas, topped with a blackberry and sloe gin compote.

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Two individual light cheesecakes made with Sicilian lemon juice and curd, on a crushed digestive biscuit base.

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A light cheesecake made with Sicilian lemon juice and curd, on a crushed digestive biscuit base.

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