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Friday 5th May 2023
Snacks
Pine sorbet
Tempura nettle, cod roe, carrot
Pomme souffle, three cornered leek
Pine, magnolia & rhubarb croustade
Wild garlic bite
Bread & butter
Gurnard, black mustard, wild garlic, juniper, cabbage flowers
Lamb tostada, nettle, pickles, Alexander
Cucumber & cherry blossom
Bay, white chocolate, rhubarb, wood sorrel
Summer 2022
Snacks
Bread & Butters
Carpe Diem, Knightor
Elderflower kombucha
Oyster, herb robert
Brand Riesling, Stein & Fels
Raspberry, pink pepper, fennel shrub
Plaice, gooseberry, fennel
Laventura, MacRobert & Canals
Bay, black pepper
Lamb, English rose & fava bean harissa,
smoked yogurt
Barbera Bonelli, Colli Piacentini
Beetroot wine
Strawberry, ground ivy
Domaine Catera, Jurancon
Honey & rose kombucha
Spring 2022
Snacks
Bread & Butters
Method Traditionelle, Find & Foster
Rhubarb & fennel seed shrub
Scallop & hazelnut
Carpe Diem, Knightor
Apple & Rosemary shrub
Parsnip tart
Laventura Viera, MacRobert & Canals
Gorse & bitters
Duck, spring salad
Barbera Bonelli, Colli Piacentini
Beetroot Wine
Pumpkin seed
Domaine Castera, Famille Lihour
Lilac & woodruff kombucha
Winter 2021
Snacks
Bread & Butters
Knightor, Madeleine Angevine
Gorse & lemon
Cuttlefish, artichoke, cabbage
MacRobert & Canals, Laventura
Rye Kvass
Oat, mushrooms, goat curd
Fitapreta, The Clockwork Orange
Binary 0.5
Game flatbread
Xavier, Cotes du Rhone
Plum & fermented blackcurrant
Financier, chai, pear,
Chateau Barouillet, Monbazar
Meadowsweet & honey
Autumn 2021
Snacks
Bread & Butters
Furleigh, Classic Cuvee
Flowering quince shrub
Mackerel & squash
Brand Riesling
Fig & blackcurrant leaves
Miso broth, cockles, hedgehog mushrooms
Laventura Viura
Rye kvass
Hake, golden beet, sea buckthorn, honey
Fitapreta
Rosehip
Partridge, beetroot, fermented blackcurrant
L’Arietta
Damson & bay
Plum cake, rosemary
Monbazaar
Lavender
Summer 2021
Snacks
Bread & Butters
Langham Culver
Fig leaf fizz
Sea bass, tomato, oregano
Davenport Horsmonden Dry
Lemon verbena & ginger
Chilled cucumber soup
Brand Riesling
Gooseberry & mint
Summer Salad
Fanny Sabre
Rhubarb Shrub
Pork & Gooseberries
En Carran Burgundy Pinot Noir
Rye Kvass
Blackcurrant & yogurt
Causse Marines
Flowering quince fizz
Spring 2021
Snacks
Madeline Angevine, Knightor
Flowering quince shrub
Beets & Bread
Riesling, Brand Brothers
Gorse & lemon
Seaweed broth & scallop
Terres Macconnaises, Emmanual Giboulot
Apple & bay kombucha
Carrot & ginger
A Laranja Mecanica, Fitapreta
Rhubarb & figleaf
Pork & wild garlic
Ainsi Soit II, Chateau Montdoyen
Blackberry & tarragon
Caramel Custard
Monbazaar, Chateau Barouillet
Pineapple weed & mint
Our menu evolves and shifts quickly, so we don't post a current menu. Instead, if you dine with us, you will be taken on the journey with us as we see it. We forage daily, working completely in line with growth and availability, which is impacted by a great many variables. It is from this availability, or indeed restriction, that the spark of creativity for our menu is born. This beauty of working closely with nature and all of its nuances and unpredictabilities gives us tremendous inspiration.
For an idea of what has come before, see below for a selection of past menus.