Kick off your day with a healthy breakfast and freshly squeezed juice or linger over our famed brunch and enjoy the bustle and the brouhaha.
Our evening menu is where we showcase our finest dishes, combining excellent ingredients, good technique, seasonality, imagination, flair and great taste.
Our meat is of an excellent standard, the animals having been matured at a slower rate than commercial breeds and fed a natural diet in order to enhance their flavour.
Our pork is of rare or traditional breed origin - think Gloucester Old Spot, Saddleback, or Middle White; our grass fed dry-aged beef (matured for up to 28 days on the bone) continues this theme.
If you haven’t tried it, you’re missing out! We select native Longhorn, Belted Galloway or Dexter breeds for their fantastic flavour.
Our lamb is slow-reared and well hung. Mmmmm, tasty! Our chickens too are free range and fresh herb fed (!),
grown for twice as long as commercially fed chickens and then hung to mature for seven days- this just doesn’t happen with commercially produced flocks; and we don’t stop there.
We only use dry cured bacon and ham - this means that there is no added water and the flavour intensifies as a result.
Our sausage and black pudding are also produced from the same rare breeds as our pork.
We use fish and shellfish that’s been ethically sourced and is of the highest and freshest quality.
We hand pick direct from Billingsgate market and use suppliers who purchase from the Cornish market at Newlyn.
We prefer native ingredients wherever possible and you will often find on our menus native lobster, mussels from Shetland, Mersea oysters or Orkney razor clams.
