Chef Matthew

Scotch Egg, Cauliflower Purée, Piccalilli, Toasted Pumpkin Seeds.

Ham Hock Bon Bon, Apple Ketchup, Celeriac Remoulade, Apple Batons.

Beetroot Cured Salmon Gravalax, Whipped Goats Cheese, Hazelnut Crumb, Beetroot Purée.

Pan Fired Scallops, Pea Veloute, Black Pudding, Parma Ham Crisps.

Compressed Chicken Thigh, Pickled Chanterelles, Mushroom Emulsion, Confit Leeks.

Butternut Squash Arancini, Pumpkin Purée, Walnut And Sage Pesto. (Ve)

Slow Cooked Black Pudding Stuffed Pork Belly, Smoked Apple Croquettes, Braised Red Cabbage, Apple Tuille, Pork And Cider Jus.

Pan Fried Duck Breast, Confit Duck Leg, Barbecue Carrot, Baby Leeks, Carrot Purée, Game Jus.

Fillet Steak, Braised Beef Gratin, Shallot Purée, Burnt Petals, Chanterelle Mushrooms, Shallot Rings, Beef Jus.

Pan Fried Cod Fillet, Citrus Crab Bon Bon, Samphire, Romanesco Sauce, Confit Leeks.

Mushroom And Truffle Risotto, Walnut And Rocket Pesto, Shamsi Mushroom, Leek Floss. (Ve)

Cauliflower Roasted Paprika Steak, Confit Garlic Potatoes, Ratatouille, Herb Oil. (Ve)

Apple Crumble Tart, Clotted Cream, Candied Apple.

Chocolate And Salted Caramel Marquise, Honeycomb, Chocolate Soil.

Sticky Toffee Pudding, Butterscotch Sauce, Salted Caramel Ice Cream, Candied Pistachios.

Basil Panacotta, Balsamic Strawberries, Shortbread.

Mango And Passion Fruit Cheesecake, Mango Jellies, Toasted Coconut.

Rhubarb And Custard Mille-Feuille, Macerated Rhubarb, Custard Emulsion.