Chef's Table Menu
This special menu offers a uniquely crafted dining experience, showcasing the very best seasonal and locally sourced ingredients. Each dish reflects Head Chef Nathan Jackson’s distinctive culinary style and personal inspirations, blending classical technique with fresh, vibrant flavours. From light, elegant starters to beautifully balanced mains and a refined dessert, the menu celebrates thoughtful cooking, regional produce and creative flair throughout.
Wednesday 10th & Thursday 11th June 2026
Main menu
5 courses for £34.95.
5 course menu
- Andalucian gazpacho, goat curd mousse, apple and dill oil
- Seabass carpaccio, fennel, pink grapefruit, sea vegetables, sauce Vierge
- Lincolnshire asparagus, poached duck egg, beurre noisette Hollandaise, hazelnut tuille, wild garlic oil
- Mint and rosemary crusted lamb fillet, pea puree, Chanternay carrots, crispy potato
- Strawberry and rhubarb pavlova, vanilla cream, elderflower syrup, basil meringue shards
Vegetarian menu
5 courses for £32.95.
5 course menu
- Andalucian gazpacho, goat curd mousse, apple and dill oil
- Compressed watermelon, pickled fennel, sea vegetables, sauce Vierge
- Lincolnshire asparagus, poached duck egg, beurre noisette Hollandaise, hazelnut tuille, wild garlic oil
- Cauliflower steak, pea puree, Chanternay carrots, crispy potato
- Strawberry and rhubarb pavlova, vanilla cream, elderflower syrup, basil meringue shards
We cannot guarantee that all our dishes are 100% free from nuts, gluten or their derivatives. If you have an allergy to any food items, please notify a member of staff immediately. All dishes are subject to availability. Our prices are inclusive of VAT at the current rate.