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Two courses £38.50,

Three courses £42.50

While you wait

Porthilly oyster, bonito butter sauce, yuzu (£3 supplement)

Starter

Cured Chalk stream trout, dill and fennel emulsion, almond, horseradish granita

or

Scottish King scallops, Jerusalem artichoke and buttermilk, hazelnut (£5 supplement)

or

Coronation cauliflower and cheese scotch egg, curry mayonnaise, golden raisins

or

Berkshire Downs lamb faggot, mint gel, samphire, lamb consommé

Mains

Roast dry aged Hereford fillet beef, with red wine gravy, beef dripping roast potatoes, vegetables, beef hash, horseradish emulsion, Yorkshire pudding

or

Salt baked celeriac wellington, red onion marmalade, leek duxelles, aged port sauce

or

Norfolk chicken breast, ricotta and mushroom stuffing, potato ‘risotto’, truffle

or

Fillet of cod, chive and Wyfe of Bath mash, nettle and parsley velouté

Dessert

Sticky date pudding, poppy seed toffee sauce, whipped Devonshire clotted cream

or

Mango cheesecake, ‘hobnob’ biscuit base, mojito sorbet

or

Church lane rhubarb crumble, vanilla custard

or

British artisan cheeses, roasted nuts, Yorkshire parkin, water biscuit (₤3 supplement)

Sides