Spring menu
Served
2 courses – 35
3 courses – 39
From April 2026
Served Tuesday – Friday – Lunch and Dinner
Saturday – Lunch only
The Set Menu is not offered on Bank Holidays.
To start
CHALKSTREAM CURED TROUT
Grapefruit | Radish | Dill and Buttermilk
WILD GARLIC SOUP (V)
Goats Curd | Locally Foraged Wild Garlic | Treacle Soda Bread
PRESSE OF PORK WALDORF
Pickled Walnut | Celery | Granny Smith Apple | Grapes
To continue
GRASS – FED RUMP OF LAMB
Wild Garlic Salsa Verde | Wye Valley Asparagus | Lamb Fat Potato Terrine
HERITAGE CARROT TERRINE (V)
Carrot Quinoa | Spiced Carrot Puree | Barbecued Baby Carrots
ROASTED FILLET OF SEA BREAM
Orzo Dill | Roasted Baby Fennel | Dill and Fennel Fish Broth
To finish
STOUT CAKE
Stout Foam | Toffee Sauce | Bread and Butter Ice Cream
RASPBERRY TART (V)
Dark Chocolate | Fresh Raspberry | Raspberry Sorbet
COTSWOLD BRIE ON TOAST
Malt Loaf | Truffle Honey | Red Onion Jam
