Please note this is a Sample Menu, the menu will be different due to seasonality and supply.

Whissendine Mill

Our bread is made from organic stone ground flour from Whissendine, milled by one man alone in his windmill.

Chegworth Valley Farm

Purple Sprouting Broccoli, Beenleigh Blue & English Quinoa

Celeriac Taco, Beetroot Salsa & Chermoula Mayonnaise

South West Coast

Chalk Stream Trout, Lapsang Dashi, Miso Caramel & Kohlrabi

Hake Brandade, Dill Emulsion & Sourdough Cracker

Cornish Hake, Parsnip Purée, Brown Butter & Sea Purslane


'The Wood Pigeon Kebab' additional £11 supplement per dish

South Downs National Park

South Downs Venison, Burnt Cauliflower Purée & Heritage Carrots

Venison Sausage Roll & Native HP Sauce


White Chocolate & Mushroom Cremeux, Toffee Apples &  Kentish Wood Ants

Sea Buckthorn Granita, Yoghurt Meringue & Rye Crumb


Full Chefs Tasting Menu £65

Wine Pairing £48

Must be taken by all diners at the table.



Our tasting menu is designed to shine a spotlight on what is flourishing in the fields, forests and coastlines of the UK. Because of this our menu is ever changing and so we may choose to highlight the key seasonal ingredients over the usual fish, meat or game element. Please do ask a member of staff to talk you through the menu and make waiting staff aware of any dietary requirements when booking and on the night.



Please be aware our Game is wild and dishes may contain shot.

Our cheese is sourced from Neal’s Yard Dairy and is unpasteurised. All dishes may contain traces of nuts despite our very best efforts.

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