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Christmas party 2018
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Chef Notes for the November Tasting Menu
"November is one of those months where it seems like almost everything is at its best. If you like game and seasonal country food that is. We tend to get given a few brace of rabbits from September onwards and the tender little loins respond exceptionally well to apple-wood smoke and the earthiness of puy lentils.
Now, in this colder weatherm there are few better ways to warm the soul than by the sweet, deep flavour of a beef broth – add some fresh parsley, some diced vegetables and prepare to feel very autumnal... We have been lucky enough to get hold of some pumpkins from Farmer Tim's lads next door, and rather than making the customary soup, we have paired it with sage, a local blue cheese and some gorgeous baby leeks for a sublime seasonal starter.
It would be almost negligent in November not to pay homage to the beautiful bird so commonly seen in our countryside. Pheasant with wild mushroom is divine, pheasant with chestnut is divine, pheasant mousseline is... Yes, this dish just works.
Following this we have asked our cheesemonger (Haydn) for a selection of delicious cheeses which we will serve with our very own chutney. As we near the end of the menu we attempt to ease you slowly into the festive spirit with a cinnamon, rum and raisin pre-dessert. The evening finishes with Hazelnut and Dark chocolate... What a month!”