Food & Drink

Our approach is simple: we source the best seasonal ingredients from Britain and Europe and serve them up skilfully yet naturally. Complementing our a la carte menu are a selection of biodynamic wines, cocktails and craft ales. New on the beer taps this winter is an oatmeal stout from Four pure brewery.

Menus change on a weekly basis depending on what’s in season and available. We serve brunches at weekends and roast dinners every Sunday, with regular events running throughout the week.


Wednesday 12th December


Heirloom sourdough 1 (v) / Mesquite almonds (v) 2.5

Lord Burgh cheese fritters (v) 5 / Pigs in blankets, prune ketchup 6

Fennel salami & coffee cured bresaola 9


2 Courses 23 / 3 courses 27

Includes a glass of wine to match a chosen dish


Salt baked celeriac, black truffle dressing, frisse, crispy bacon

Cauliflower, ras el hanout, cranberries, smoked yogurt, hazelnuts (v)

Cured sea trout, crapaudine beetroots, pickled cucumber, crème fraiche

Squid, green sauce, fried aura potato, chicory

Venison scotch egg, winter salad, brown sauce


Braised lamb shoulder, pepper ragu, saffron mash, aubergine

Cornish brill, crispy potatoes, mussel sauce, cavolo nero

Gnocchi, Muscade pumpkin, pine nuts, sage, shitake mushrooms, spinach (v)

 Angus sirloin, beef fat chips, chicory salad, beef gravy (+£5)


Yorkshire parkin, rhubarb, mince pie gelato

Dark chocolate mousse, clementine, blood orange sorbet

Hackney gelato’s (Pick 2) mince pie, blood orange, vanilla, snickers

British cheese board, chutney, biscuits (+£4)

NYE 2018/2019


Sourdough, olives, charcuterie, cheese fritters



White crab, radish, cucumber, apple

Sprouting broccoli, preserved quince, driftwood (v)

Beef tartare, Jerusalem artichokes, carrot mayo



Plaice fillet, langoustine sauce, cavolo nero, crispy potato

Venison haunch, beetroot, pickled grapes, king cabbage

Salt baked celeriac, burgundy truffle, duck egg, walnuts (v)


British cheese board (+£5pp)



Dark chocolate, cherry gelato, praline