Winter radish, pickled rose and Chalk Stream trout tart,
Juices infused with aromatic flowers

Fritter of Duroc pig and smoked eel,
Lovage and fermented sweetcorn

Corra Linn pudding caramelised in Birch sap,
Stout vinegar, aged Corra Linn

Boltardy beetroot with hogweed,
Rosehips and salted Cornish mackerel

Red King Edward potatoes cooked with dulse,
Langoustine from Gairloch, lemon verbena, horseradish

Last summer's pulses cooked with beef tendons,
Doddington, ramson and onion seeds

Roasted Orkney scallop and Purple Azur kohlrabi,
Caramelised elderberry, smoked pike perch roe

Seaweed custard, beef broth and bone marrow,
Maldon oysters and our blend of caviar

West Coast turbot steamed with pine,
Spring brassicas, sauce made from yellow wine

Pork neck from Gaythorne Farm, grilled and glazed over binchotan,
Duncan cabbage, black apple and fig leaf

Ibis celeriac and braised pork,
Pickled walnut, preserved Welsh truffle

Frozen Tunworth cheese,
Malt crumb, quince and lemon thyme

Penny cherries, pumpkin seed and our peach leaves,
Caramelised molasses, oxalis

“Anvil”
Caramel mousse with our miso, apple and spruce

Marigold, pine cone, tart, mint stones

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Tasting menu - available for both lunch and dinner £265
Taster wine pairing £100
Signature wine pairing £150
Select wine pairing £290

A discretionary 10% service charge will be added to the bill.

Please note that these prices are subject to change.

Reservation

Book a Table