We are super excited excited by our new menu, showcasing the delicious new spring produce.
For starters, we have Wye Valley Asparagus in both a vegetarian version (with its truffled cheese custard and crispy hen’s egg ) and a vegan one with watercress and spinach puree. This is the first of the British asparagus which is delivered to us just 24 hours after picking from the gorgeous Herefordshire valley along the banks of River Wye.
Try the light and delicious Gin Cured Salmon where the cure is made of salt sugar, citrus, fennel seed and gin. The dish is finished with a herb caviar.
We have introduced dry aged Sirloin on the Bone which will be cooked on the kitchen’s Ox grill whose charcoal bricks are from the highly sustainable company Whittle & Flame, Oxfordshire.
Wild Day Boat Fish is Our served with a wild garlic velouté, potato gnocchi and caviar.
Wild garlic is another joy of spring – it’s prolific! Anyone who has ever had wild garlic in their garden will know that it spreads like wild fire. The lovely green leaves give a very delicate garlic touch.
Vegetable Garden is a vegan dish accompanied by fried polenta (using almond and soy milk) and black garlic.The vegetables arrived newly harvested from farms in Herefordshire, Worcestershire, Warwickshire and will vary throughout spring.
Vegetable Garden is a vegan dish accompanied by fried polenta (using almond and soy milk) and black garlic.The vegetables arrived newly harvested from farms in Herefordshire, Worcestershire, Warwickshire and will vary throughout spring.
Finish with the new Salted Delice, just one of our new desserts, of dark chocolate accompanied by a hazelnut feuilletine and coffee mousse.