Our signature: British chicken marinated overnight in thyme, lemon zest & garlic, twice-fried for extra crispness and served on triple-cooked chips with lemon-thyme aioli.
House FavouriteSoft-boiled free-range eggs served with truffle-butter soldiers on freshly baked sourdough.
Beer-battered cod, hand-cut chips, minted peas & house-made tartare sauce.
Slow-braised brisket, caramelised onion jam, cheddar & rocket on a toasted brioche roll.
Creamy arborio rice with seasonal wild mushrooms, finished with Parmesan shavings.
Flaky pastry filled with tender lamb, minted peas & root vegetables in rich gravy.
Mildly spiced cauliflower & chickpeas simmered in coconut-curry sauce, served with basmati rice.
Char-grilled halloumi, heritage tomatoes, cucumber, olives & honey-lemon dressing.
Crispy-skinned pork belly, apple-cider jus, mashed potatoes & seasonal greens.
Moroccan-spiced tagine with sweet potato, chickpeas, apricots & almonds, served with couscous.
Smooth espresso with velvety steamed milk, our signature roast.
Bergamot-scented black tea, served with a slice of fresh lemon.
Blended fruits picked at peak ripeness—ask your server for today’s selection.
Rich Valrhona chocolate melted with steamed milk and topped with whipped cream.
Cold-pressed oranges, nothing else.
Zesty lemon curd with subtle thyme in a buttery shortcrust pastry.
Warm date pudding drizzled with sticky toffee sauce and a scoop of vanilla ice cream.
Fudgy Valrhona brownie with a dusting of cocoa and crushed hazelnuts.
Warm fruit of the month under a crunchy oat topping, served with custard.
Creamy panna cotta infused with Madagascar vanilla and berry compote.
A selection of three British cheeses, quince jelly & oatcakes.