One Dining Menus Dinner



Cornish sea trout tartare
Summer pea mousse, pea and lemon dressing, blackonion seed tuile
Cured Loch Duart salmon
Beetroot textures, fennel and radish salad, lemon gel, parsley blini
Seared Scottish scallops (£5.00 supplement)
Creamed cauliflower, bacon and cauliflower brittle
Cornish crab salad
Chicory, compressed apple, lemon purée, corn shoots
Curried smoked haddock ceviche
Marinated seashore vegetables, chilled cucumber, lentils
Cured Yellowfin tuna
Modern “niçoise salad”, heritage tomato confit, black olive purée, crunchy quail egg
Modern “Prawn Cocktail” *
Crunchy prawns, whipped avocado, heritage tomato
*Upgrade to lobster for £5.00
Pressed ham hock
Set pea and mint custard, pea shoot salad, celeriac remoulade, sourdough toast
Potted “Coronation chicken”
Asian slaw, spiced mango, almonds, curried salt cracker
Goosnargh duck two ways
Home cured duck ham and pulled duck leg ballotine, compressed apple, blackberry hazelnut and blackberry gel
Griddled Hereford asparagus (v)
Crispy hen’s egg, pea and broad bean fricassée, truffled hollandaise
Marinated Heritage tomato (v)
Goats curd, salsa verde, black olive tuile
Pressed grilled provençal vegetables (v)
Laverstoke Farm mozzarella, tomato and thyme jam


Roast Cornish hake
Purple potato, parsley and crab crust, buttered spinach, heritage tomato confit, herb beurre blanc
Spiced Loch Duart salmon
Indian spiced spinach and pearl barley, caramelised apple, parsnip crisps
Cornish cod loin
Welsh rarebit glaze, fondant potato, burnt leeks, shrimp and lemon butter
Goosnargh duck breast
Potato fondant, five spiced pumpkin purée, shallot and fig pithivier, pomegranate jus
Roast Sussex lamb two ways
Herb crusted lamb rump, mini “Shepherd’s Pie”, winter squash purée, caper relish, buttered spinach
Chermoula spiced lamb
Spiced imam bayildi, lamb pastilla, Cornish yoghurt, mint
Roast Suffolk lamb rump
Boulangere potato, Chantry carrot purée, wilted winter greens, sauce Bordelaise
Maize Farm beef*
Pressed dauphinoise potato, tenderstem broccoli, Chantry carrot purée, horseradish crisps
Roast Goosnargh chicken
Potato rosti, charred onions, truffled peas and broad beans, tarragon jus
Goosnargh chicken and cep mushroom ballotine
Confit leg and leek pithivier, asparagus, thyme fondant, chicken jus
Gressingham duck breast
Roast fig tatin, cocotte potatoes, summer squash purée, baby spinach, pomegranate jus
Globe artichoke heart tartlet (v)
Summer Provencal vegetables, confit heritage tomato, basil cream
Caramalised beetroot and onion tart tatin (v)
Goats cheese soufflé, heritage beets, petit herb salad, hazelnuts
Pea and mint ravioli (v)
Baby spinach, broad beans, crumbled Cotswold feta, herb beurre noisette

*£5 supplement to upgrade to fillet for all beef dishes


Valrhona chocolate torte
Salt caramel ice cream, honeycomb, candied hazelnuts
“Toffee apple”
Caramel and apple mousse, mini apple tart, calvados cream
Crème brûleé
Vanilla and lavender shortbread, macerated summer berries, strawberry purée
Modern summer pudding
Fruit pastilles, summer fruit loaf, Cornish clotted cream
Lemon assiette
Lemon and almond drizzle, iced Limoncello parfait, lemon sherbet “bon bons”
Mango and passion fruit delice
Passion fruit and yoghurt sorbet, candied pistachios, citrus jellies, lemon sherbet
Buttermilk and honey panna cotta
Poached rhubarb, candied pollen
Chilled Valrhona chocolate fondant
Blackcurrant sorbet, blackberry textures, coco soil, chocolate macaroon
British strawberry trio
Strawberry candy marshmallow, mini Eaton mess macaroon, wild strawberry and rose jelly
Deconstructed “tiramisu “
Caramel soufflé, Tia Maria and mascarpone ice cream, chocolate textures, Amaretto tuile
Chilled pineapple crumble
Spiced pineapple carpaccio, iced coconut parfait, crisp pineapple

We take great pride in sourcing the best British produce available; we may however very occasionally have to use imported alternatives due to seasonality.

Due to the nature of heirloom and heritage produce we use, shapes, sizes and appearance of these varieties may vary, although the taste will remain consistent.