Seasonal menus

Spring

1st English Asparagus, Smoked Sussex Sheep's Milk, Herbs, Raw Pea & Jersey Royal Vinaigrette
2nd Barbecued Octopus, Broad Bean Hummus, ‘Moons Green' Nduja, Pickled Chicory & Dukkha
3rd Pulled Lamb's Belly, Fermented Spelt Pita, Sharpham Park Spelt Tabbouleh, Roast Garlic Yoghurt
4th Strawberry Pavlova, Elderflower, Nyetimber & Basil Syrup

Summer

1st ‘Vale Ale’ Cured Sea Bass, ‘2015’ Raspberry Vinegar, Beetroot, Watercress
2ndCourgette & Borlotti Bean Fritters, Smoked Goat’s Curd, Warm Heritage Tomato & Tarragon Salad
3rdBBQ Jacob's Ladder, Charred Apricot, Pickled Kohlrabi, Chicory, Dill
4thDark Chocolate & 'Old Salt Rum' Tart, Sour Cherry & Yoghurt Sorbet, Sweet Cherry Curd

Autumn

1st Langoustine & Native Lobster Bisque, Fennel & Garlic Crisps
2nd Wild mushroom Yorkshire Pudding, Tarragon & Cider Curd, Brioche Crumble
3rd Rib Eye of Hereford Beef, Polenta, Sage & Parmesan Chips, Smoked Bacon Buttered Sprout Tops, Kale, Shiraz Jus
4th Caramelised Chestnut Sponge, Roasted Clementine & Sauternes Ice Cream, Clementine Jam

Winter

1stMarinated Razor Clams, Pickled Cauliflower Powder, Winter Purslane Mayo, Crispy Pigs Ears, Charred Onion
2ndPurple Sprouting Broccoli, Leek & Longley Farm Cottage Cheese Twice Baked Soufflé 
3rd 8-hour Braised Beef Cheek, English Spinach, Glazed Carrot, Dumpling, Gremoulata 
4th Mulled Winter Berries, Treacle Pudding, Buttermilk & Brioche Ice Cream