Saturday Lunch


Sample Menu For Spring 2017

2 COURSES £19.50 3 COURSES £25.00


Smoked beef rump, kimchi, pickled vegetable salad

Ham hock, pea puree, Parma ham

Oxford Blue cheese cream, pear, fennel, pickled blueberries, beetroot (v)

Pan-fried sea bass, cauliflower, steamed cockles and bacon

Necci Farm pigeon, artichoke, Wigmore sheeps’ cheese and wild mushrooms

Smoked haddock, fennel, lemon curd, black pudding, fried duck egg


Beer-battered cod, hand-cut chunky chips, peas, leeks and sea herbs

Breast of guinea fowl, champ mash, heritage carrots, carrot puree

Basil potato gnocchi, Jerusalem artichoke, salsify, purple sprouting broccoli, smoked goats cheese (v)

Flat iron steak, mushrooms, braised celery and onion straw fries, paprika mayo

Slow-cooked pork belly, haricot beans, bacon, black pudding and parsnip

Confit duck leg, puy lentils, chorizo, diced winter vegetables, roast beetroot

SIDES – £3.95

Buttered curly kale/ French beans and Pecorino/ Sweet potato fries, harissa mayo/ Thyme & garlic sautéed new potatoes


Chocolate, toffee, peanut, sultana pot, coffee & pistachio ice cream (n)

Apple crumble, peanut butter ice cream, tea soaked sultanas, crème anglaise (n)

Selection of four British cheeses, chutney, bread and crackers

Rhubarb panna cotta, rhubarb ice cream

Pistachio rice pudding, granola, poached pear (n)

Almond bakewell tart, vanilla ice cream (n)

VAT charged at 20%, Dishes may contain nuts. Groups of 8 or more will have a 10% optional service charge added to the final bill.