Canapés
Six to ten pieces per guest, passed. Works as a standalone reception or ahead of a seated dinner.
Pricing on request
Seasonal Menus
Four menus a year, rewritten when the market says so.
Every menu below is a starting point, not a package. We will cut a course, swap a protein or build something that is not on this page at all — and every dish can be adapted for an allergy without becoming a different dish. All of it is cooked and finished at your venue, not reheated after a drive.
Asparagus, new potatoes, lamb, elderflower. Lighter sauces, more acid.
Stone fruit, tomatoes, shellfish, herbs by the handful. Cold first courses.
Squash, game, figs, brassicas. Long braises and brown butter.
Root vegetables, shellfish, citrus, aged cheese. Deeper, darker, richer.
The autumn plated dinner
Four courses · pricing on request
On arrival
Smoked trout, crème fraîche, rye
Cured in-house, served cold on toasted rye
Fig, goat’s curd, toasted walnutv n
Black mission figs, thyme honey
Chicken liver parfait, quince
On brioche, with pickled shallot
First course
Roast squash veloutégf v
Brown butter, crisp sage, toasted pumpkin seed
Main course — choose one
Short rib braised eight hours
Horseradish cream, charred spring onion, roast bone marrow
Roast hake, mussels, cidergf
Leeks cooked slow in butter, chive oil
Celeriac baked in saltgf v n
Hazelnut, aged hard cheese, crisp sage — a main course, not a substitution
To finish
Dark chocolate délicev
Salted caramel, crème fraîche, cocoa nib
Coffee, tea and petits fours
Spring is written, not published.
We publish the menu we are actually cooking, so the page is never a season ahead of the kitchen. The spring menu exists and we will send it to you today — tell us your date and we will send the one that matches it.
Ask for the spring menuSummer is written, not published.
We publish the menu we are actually cooking, so the page is never a season ahead of the kitchen. The summer menu exists and we will send it to you today — tell us your date and we will send the one that matches it.
Ask for the summer menuWinter is written, not published.
We publish the menu we are actually cooking, so the page is never a season ahead of the kitchen. The winter menu exists and we will send it to you today — tell us your date and we will send the one that matches it.
Ask for the winter menuOther ways to serve it
Grazing table
Aged cheeses, cured meats, seasonal fruit, warm flatbread, house pickles. Replenished, not restocked once.
Pricing on request
Family style
Large plates down the centre of the table. The warmest room of the four, and the fastest to serve.
Pricing on request
Breakfast & working lunch
For conference days and early starts. Hot and cold, set down quickly and cleared quietly.
Pricing on request
Allergens & dietary requirements
We hold allergen records per attendee, not per table. Tell us once at final numbers and the kitchen, the pass and the floor all have it.
Vegetarian, vegan, gluten-free and dairy-free courses are designed alongside the main menu — never plated as an apology.
Menu key
- gf
- gluten free
- v
- vegetarian
- ve
- vegan
- n
- contains nuts
Full ingredient and allergen breakdowns for any dish on request.
Ask for the full menus.
Tell us the date, the guest count and where you are holding it, and we will send the menus that actually suit the space — costed line by line.