Our Menus
Spring 2026
Tasting Menu
Eight courses — £95 per person
Wine pairing available, £65
Bread & Butter
Sourdough, cultured butter, Maldon salt
Tartlet
Smoked eel, horseradish cream, dill
Garden
Heritage carrots, goat curd, hazelnut, carrot top oil
Sea
Day-boat turbot, jersey royals, wild garlic, brown shrimp
Palate
Apple sorbet, elderflower, chamomile
Land
Salt-aged Goosnargh duck, beetroot, damson, juniper
Cheese
Mrs Kirkham Lancashire, oatcakes, quince
Sweet
Forced rhubarb, set custard, oat crumble, stem ginger
À La Carte
Available Wednesday – Saturday
Starters
Soup of the Day
Seasonal, bread
Smoked Eel Tartlet
Horseradish cream, dill, buckwheat
Beetroot Salad
Goat curd, walnuts, aged balsamic
Chicken Liver Parfait
Sauternes jelly, toast, cornichons
Cured Trout
Cucumber, crème fraîche, horseradish
Mains
Goosnargh Duck Breast
Beetroot, damson, juniper jus
Day-Boat Turbot
Jersey royals, wild garlic, brown shrimp
Lamb Rump
Peas, broad beans, mint, anchovy
Wild Mushroom Risotto
Parmesan, truffle oil, herb salad
Aged Sirloin
35-day dry-aged, triple-cooked chips, béarnaise
Desserts
Forced Rhubarb
Set custard, oat crumble, stem ginger
Chocolate Delice
Salted caramel, hazelnut praline
Cheese Selection
Three northern cheeses, oatcakes, quince
Lemon Posset
Shortbread, seasonal berries
Sunday Lunch
Three courses — £45 per person
Served 12pm – 3pm
To Start
Soup of the day
Chicken liver parfait
Beetroot salad
Roast
Sirloin of beef, Yorkshire pudding, roast potatoes, seasonal vegetables, red wine gravy
Roast chicken, bread sauce, roast potatoes, seasonal vegetables
Wild mushroom & spinach Wellington (v)
Pudding
Sticky toffee pudding, butterscotch
Lemon posset, shortbread
Cheese selection
Wine & Cocktails
Curated by Sommelier Daniel Varga
Champagne & Sparkling
Gusbourne Blanc de Blancs
Kent, England
Laurent-Perrier Brut
Tours-sur-Marne, France
White
Picpoul de Pinet, Domaine Félines Jourdan
Languedoc, France
Sancerre, Domaine Vacheron
Loire, France
Grüner Veltliner, Weingut Bründlmayer
Kamptal, Austria
Red
Côtes du Rhône, E. Guigal
Rhône, France
Barbera d'Alba, Vietti
Piedmont, Italy
Pinot Noir, Felton Road
Central Otago, NZ
Cocktails
Willow Negroni
Gin, Campari, sweet vermouth, rosemary
Grain Old Fashioned
Bourbon, demerara, Angostura, orange
Elderflower Spritz
Prosecco, elderflower, soda, mint
If you have any dietary requirements or allergies, please inform us when booking or on arrival. Full allergen information is available on request.