Entrees

Scotch egg, dill mayonaisse, pickled red onion

Crown prince squash, chestnut and porcini soup, shropshire blue cheese on toast

Cullen skink – haddock, potato and saffron soup

Wild mushrooms on sourdough toast, truffle oil

Pea and somerset ham risotto

Roast beetroot, feta and pea shoot salad

White bean and bacon stew

Mains

Confit of free range somerset chicken leg, patatas bravas, saffron aioli, green beans

Confit of dorset duck, mulled wine red cabbage, pear, apple and juniper sauce, parsnip puree

Brisket of somerset beef, horseradish mash, curly kale in anchovy butter

Bourride – fish stew with potatoes and aioli, garlic green beans

24 hr braised shoulder of lamb, salsa verde, new potatoes with leeks and lemon zest, tenderstem broccoli, lamb jus

Gloucester old spot pork tenderloin wrapped in serrano ham, white bean mash, aged balsamic, cavolo nero

Braised and roasted free range somerset chicken leg, Chickpea and chorizo stew, caramelized shallots

 

Desserts

 

Amalfi lemon tart, limoncello mascarpone

Lemon and lavender posset, almond florentines

Apple, pear and ginger crumble, cinnamon cream

Red wine and spiced poached pears, mascarpone, almond brittle

Triple raspberry bakewell tart, raspberry sauce, amaretto cream

Chocolate orange and chestnut moussecake, orange syrup, grand marnier cream

Pedro ximinez sherry cake, sherry and raisin sauce, vanilla cream

 

 

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