Apple and beetroot on rye with meadow sweet and caramelised whey

Air dried mutton, hay mayonnaise, Wye Valley asparagus

Macaire potato, smoked haddock, wild leek and sea lettuce

Anster cheese Bon Bon, hazelnut and charcoal crumb, truffle

Grozet beer meringue, mackerel, crème fraiche, avruga

Confit pheasant boudin, quince and pistachio


--- Starters ---

Onion and pepper dulse broth, truffle and Aiket Cheese

Smoked haddock rillette, apple, curry and puffed wild rice

Gartmorn Duck ham, The Botanist Gin and sloe jelly, beetroot

--- Main ---

Peelham farm lamb shoulder, polenta, ground ivy curd, charred gem lettuce

Pollock with yeasted potatoes, mead and Girolles

Braised pearl barley with nettle,cured egg yolk and Wye valley asparagus

--- Dessert ---

New Seasons Rhubarb with Tansy cake, iced ewes milk and sorrel

Set chocolate ganache with, beetroot, raspberry and woodruff

Bruichladdich Whisky baba, malt cream, toffee apple sauce

Stichelton blue cheese, Fallachan wine caramel, damson, artisan biscuits


--- Starters ---

Arbroath smoked sea trout, preserved gooseberries, oyster cream, kohlrabi

Raw Kirkcaldy water buffalo, sweet cicely, pickled walnut, lichen

Carrots, camomile, Katie Rodgers Crowdie and toasted seeds

--- Mains ---

Mountain Hare with foie gras, salt baked celeriac, nashi pear and skirlie

Gigha halibut, smoked Jerusalem artichoke, mussels, black garlic and sea vegetables

Cep mushroom pastilla, Perigord truffle, hay baked Neep and Cep vinaigrette

--- Dessert ---

Perthshire strawberries, meadowsweet, hawthorn flower meringue, salted almond

Parsnip granita, pear, malt and lovage

Chocolate pave, wild Scottish sea buckthorn, Bruichladdich whisky caramel

Selection of Four George Mewes cheeses with damson membrillo,
Braeburn apple, grape and artisan biscuits


A five course tasting menu can be designed on request using the finest
of the seasonal produce on offer.

Sorry this website requires JavaScript to be enabled to work correctly!