Join us for our Chef’s Taster Evening on 24th September
For more information, see our event page here


Vol-au-vents filled with tomato, olive and pesto tapenade


Beetroot and potato velouté with beetroot crisps

Followed by

Grilled marinated artichoke, carrot puree with artichoke and carrot crisps

Remise en bouche

Lemon sorbet, candied lemon and limoncello

And then

Confit celeriac, celeriac remoulade with apple puree, pecorino and crispy kale

To Finish

Chilled blackberry parfait, brandy snap with raspberry cream,
redcurrant, blackberries and chocolate ganache