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Gallery

From the Specials board in November – Local wild Mallard crown with confit legs, quince jelly & blackberry sauce, leek Dauphinoise & vegetables

October special – Blackberry cheesecake

Sea bass stir fry

Smoked trout, potato salad, beetroot, pickled vegetables & beetroot purée

 

Pork belly, smoked mash, apple sauce, crackling & seasonal vegetables