New Season Beetroots, Smoked Eel and Dried Olives
Ceviche of Scallops, Shaved Kohlrabi, Seaweed Oil and Frozen Horseradish
Fresh Almonds, Salad of Green Beans and White Peach
Flame Grilled Mackerel with Pickled Cucumber, Celtic Mustard, Shiso
Hampshire Buffalo Milk Curd with Aged Comte, Truffle Toast and a Broth of Grilled Onions
Scottish Langoustine with Shiitake, White Asparagus and Smoked Dulse
Roast Breast and Confit Leg of Pigeon with Cherries, Red Vegetables and Leaves
Fillet and Short Rib of Belted Galloway, Celeriac Baked in Juniper and Bone Marrow
Herdwick Lamb with Salt Baked Turnips, Ewe's Milk and Garlic Shoots
Fillet of Turbot with Brassicas, Chopped Oysters, Sake
Rapeseed Oil Cake, Yoghurt, White Chocolate and Chamomile
Black Cherries, Chocolate Caramel, Vanilla and Kirsch
Tartlet of English Strawberries and Flowers and Honey Cream
This menu is available Wednesday to Sunday
An optional 12.5% gratuity will be added to your bill
This is a sample menu.  Dishes change with the seasons.