What’s New?

Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.

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English mustard and herb crusted two-bone fore rib, aged for 21 days, with a smoked bacon, chestnut and shallot stuffing on the side, and a port and redcurrant sauce.

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Beef sirloin, aged for 21 days, with a herby smoked back bacon stuffing and a porcini-infused red wine jus.

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Free-range egg frittata with shredded ham hock from Dingley Dell Farm, longstem broccoli, Dijon mustard and West Country mature Cheddar.

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Speckled lentils slow cooked with lightly spiced leeks and pearl barley, topped with red onion chutney, thyme-roasted squash and sunflower seeds.

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Slow-cooked leg of lamb in a rich tomato sauce with kale, cannellini beans, roasted red onions, cherry tomatoes and finely chopped preserved lemon.

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Salmon fillet with egg noodles, tenderstem broccoli, mangetout and baby corn in our teriyaki sauce topped with sesame seeds.

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Responsibly-caught monkfish fillets rolled in dry-cured ham from Dingley Dell Farm, with a tarragon, lemon and chilli butter sauce.

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Smoked haddock, king prawns, spinach and peas in a creamy risotto with white wine and mature Cheddar.

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A creamy basil pesto-based sauce with broccoli, spinach and a little lemon zest.

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British beef and Italian red wine ragu with garlic, tomato, rosemary and thyme.

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A wholesome, chunky tomato sauce with balsamic-roasted courgettes, peppers and aubergines.

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A family-friendly tomato sauce blended with mascarpone and basil for a creamy smooth finish.

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