Restaurant

Fish & Seafood Evenings - Wednesday 3rd & Thursday 4th June A beautifully balanced 5-course menu celebrating the best of our bountiful coastline, including: • English pea velouté with mint and guanciale crisp • Cornish scallop carpaccio with yuzu and cucumber • Pan-fried halibut with saffron potatoes and shellfish foam • Select aperitivo sorbet, prosecco foam, orange crisp • Heritage strawberry dessert with basil and lemon verbena Our final Fish and Seafood Menu celebrates the freshness of the coast and the vibrancy of the season, combining sustainably sourced fish and shellfish with our allotment -led accompaniments. Book your table via link in bio *spaces are now limited on the Wednesday evening

Flavours of Rome - 6th and 7th May - 3 courses £28.95 Our Level 2 student Jastine Groza will be taking control of Fletchers on Wednesday 6th and Thursday 7th May showcasing her family’s heritage with traditional Roman Cuisine - authentic flavours delivered with beauty in simplicity 👌 Our Level 2 student Jastine Groza will be taking control of Fletchers on Wednesday 6th and Thursday 7th May showcasing her family’s heritage with traditional Roman Cuisine - authentic flavours delivered with beauty in simplicity... A little bit about the menu: Supplì al Telefono Crispy golden rice croquettes filled with slow‑cooked tomato ragù and molten mozzarella, stretching as you break them open resembling a telephone cable! Rome’s iconic street‑food indulgence. Carciofi alla Romana Roman‑style artichokes gently braised with garlic, wild mint, and olive oil until tender and fragrant, served warm and meltingly soft. Antipasti A selection of traditional local cured meats, cheeses, olives Spaghetti alla Amatriciana Spaghetti tossed in a rich tomato sauce with crispy guanciale, pecorino, a touch of chilli—bold, savoury, and unmistakably Roman. Rigatoni alla Carbonara Hand shaped tube pasta coated in a silky sauce of egg yolk, pecorino Romano, and cracked black pepper, crispy guanciale—no cream, just tradition! Baccalà alla Romana Salt cod simmered with tomatoes, onion, olives, and herbs, creating a delicate yet deeply flavoured dish rooted in Roman culinary history. Bugie Light, crisp carnival pastries dusted generously with powdered sugar—delicately sweet and irresistibly light Maritozzi Soft, sweet Roman buns filled with orange‑scented cream and finished with dark chocolate—luxurious, nostalgic, and indulgent! Crostata di Ricotta Classic Italian ricotta tart with a buttery pastry crust, delicately sweet and lightly scented with citrus—simple, elegant, and comforting. Our Level 2 student Jastine Groza will be taking control of Fletchers on Wednesday 6th and Thursday 7th May showcasing her family’s heritage with traditional Roman Cuisine - authentic flavours delivered with beauty in simplicity. To view all menus and book online click link in bio

🇭🇰 Cantonese Menu 🇭🇰 Wednesday 15th & Thursday 16th April 2026 by Professional Chef Diploma student Blythe Yan 甄童 3 courses for £28.95 Blythe Yan (甄童) is a student from Hong Kong, where a deep passion for food was shaped by the traditions of Cantonese cuisine. Growing up surrounded by her uncle who is a Chinese chef in a local restaurant in Hong Kong. Combining cultural roots with culinary training, Blythe brings a modern yet traditional approach to Cantonese cooking, creating dishes that reflect personal heritage and a genuine love for sharing food. Taste true authentic Cantonese cookery by one of our stars of tomorrow on 15th or 16th April. Book now via our bio.

We collaborated with Owen Taylor & Son in celebrating the expertise and quality of local butchers, promoting sustainability and independent local businesses for National Butcher's week on Wednesday evening. Owen Taylor & Son, are an award winning Family Butchers Since 1922. Jon Creed from Taylor's shared his knowledge and expertise with with our lucky guests who got to select their favourite cut and weight of steak accompanied by our fabulous menu... 🥖Beef dripping brioche, whipped chive butter 🦌Venison tartar, sourdough crisp 🐂Choice of steak served with triple cooked chips, grilled heirloom tomato, roast garlic flat mushroom, spring greens 🍝Choice of sauce: Peppercorn - Béarnaise - Diane - Chimichurri 🥧Custard tart, poached rhubarb We now have limited spaces available for our Provence evening next Weds and also for our Lombardy evenings on 25 & 26 March. St Patrick's evenings now fully booked. To view all menus and book online click link in bio