sample menus
These are the menus we're cooking this winter. Yours will be written around your occasion, your guests and what's in season that month, so treat them as a starting point.
winter sharing menu
£65 a head, for up to 20 guests. Snacks, small plates, larger plates and sides to share, then a dessert each.
- snacksOgleshield gougère · pork rillettes and pickled walnut croustade
- breadWildfarmed focaccia, cultured butter
- small platessalt-baked beetroot, horseradish, toasted caraway, hazelnut, dill · hand-sliced saucisson, smoked rapeseed oil, wild garlic capers
- larger plateswhole roast day-boat fish, chicken miso butter sauce, baby turnips, cavolo nero
- sidespink fir potatoes sarladaise · bitter leaf salad, blood orange vinaigrette
- dessertburnt honey baked custard, poached quince, brown butter crumb
winter four-course menu
£85 a head, for up to 20 guests. A snack and bread, then a plated starter, main and dessert.
- snackcrab, pickled radish, pumpkin seed, nori
- breadcaraway milk rolls, shio koji butter
- starterpoached leeks, karashi vinaigrette, ajitama egg, toasted sesame
- mainpasture-raised beef rump cap, beef fat rösti, hen of the woods, jerusalem artichoke purée, watercress, sukiyaki jus
- dessertblood orange custard tart, fennel seed crème fraîche
christmas dinner
£110 a head, for up to 20 guests, through December.
- canapésroasted beetroot, spruce and caper croustade · Lyburn Smoked, Kalamata olive, pickled chilli gilda
- breadWildfarmed focaccia, cultured butter
- startercured trout, smoked crème d'Isigny, apple, dill and lemon verbena
- mainroast guinea fowl breast and confit thigh, schmaltz rosti, salt-baked carrot, celeriac purée, Madeira jus
- dessertlemon custard tart, fennel pollen crème fraîche
- cheeseHarrogate Blue, Lincolnshire Poacher and Bowyer's Brie with raw honey and linseed crackers
christmas party feast
From £60 a head, plus staff, for up to 40 guests.
- on arrivalred chicory, nashi pear, Harrogate Blue and walnut · Lyburn Smoked, Kalamata olive and pickled chilli gilda
- to startWildfarmed focaccia, cultured butter · seasonal pickle plate · Fortune's smoked kipper rillettes, nasturtium, rye · hand-sliced saucisson, smoked rapeseed oil, wild garlic capers
- the feastslow-roast ox cheek bourguignon, tamari, daikon and mizuna · salt-baked celeriac, caramelised celeriac purée, chestnut furikake · crispy pink fir potatoes, raw honey and roasted garlic · charred sprouts, brown butter and pickled walnut · red cabbage, blackberry and Sichuan pepper · bitter leaves, clementine and hazelnut
- puddingdark chocolate and date pudding, muscovado sauce, crème fraîche · mince pie financiers
- cheese (£8 a head supplement)Ogleshield, Lincolnshire Poacher and Bowyer's Brie, quince membrillo, linseed crackers
how your menu is written
Tell us the date, how many are coming and anything you'd like to see on the menu. We'll come back with a sample menu and a price within 48 hours, then write the final menu with you once the deposit is paid.
If anyone has an allergy, we'll send allergen information for every dish, covering the 14 major allergens, before the day.