A menu written
by the season.

Roasted in embers, hazelnut dukkah, wild sorrel.

Cucumber, dill oil, buttermilk, salted rye crumb.

Estate pigeon, charred onion, elderberry glaze.

For the table. Ask for a second board — most do.

Dripping potatoes, watercress, horseradish snow.

Brown butter, capers, sea vegetables, lemon.

Braised in port, celeriac, blackberry, juniper.

Buttered greens, Madeira cream.

Yorkshire pudding, duck-fat potatoes, honeyed roots, greens.

Crackling, bramley apple, sage.

Tarragon butter, bread sauce.

Vegetarian, with all the trimmings.

The reason people book a second table.

Hedgerow fruit, almond frangipane.

Three cheeses, quince, oat biscuits.

San Marzano, buffalo mozzarella, basil.

Calabrian sausage, fior di latte, hot honey.

Confit onion, thyme, walnut.

Garlic cream, taleggio, truffle oil.