Menus

Head chef Andrew Holmes and his kitchen team take full pride in deciding the menus and select only the freshest and finest British produce sustainably sourced from across the Isles. The menu offers a subtly modern take on classic favourites showcasing traditional, robust dishes that explore classic and nostalgic recipes. Seasonal menus include dishes such as braised Herdwick mutton Sheppard’s pie, Cornish monkfish cheek and of course hearty Sunday roasts.