Menus

The heart of what we offer is our British Seasonal Tapas menu, which has been chalked up on our blackboard wall for 13 years now; dishes wiped away and new ones chalked up near enough daily as the seasons ebb and flow. Whether you’re looking for a couple of small plates, a carafe of wine, and a catch-up with an old friend; or a bells and whistles feast on a special occasion, this menu has you covered.

Alongside our Tapas, our head chef Ian Clark has curated a choice of two set sharing menus - our Nose to Tail menu and our Root to Fruit (v/vg). They change regularly as new produce and forage come into season, and as we work through the various cuts of the animals we serve, wasting nothing. The menus consist of a succession of colourful small plates, are designed for two to share, and can be tailored for parties with odd numbers and differing dietary preferences.

Every ingredient we serve is selected for its locality, exceptional quality, and sustainable credentials. We endeavour to waste nothing, a motivation that fuels our creativity and has led us to unique and special techniques for preparing and utilising often wasted ingredients.