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Tasting Menus

Fridays and Saturdays

at 7.30pm



Wednesdays and Thursdays

from 6.30pm


Wine List

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Christmas party 2018

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Tasting Menu

Home Cured & Smoked Mackeral, Apple & Walnut Salad

Cappuccino of Field Mushrooms, Poached Quail Egg

Pressed Terrine of Estate Pork, Grain Mustard Dressing

Roast Partridge, Confit Cabbage & Garlic, Sauté Livers, Jus of Thyme

Ash Little Flea, Warm Orchard Apple Tart

Pear Caramel

Tastes & Textures of Hedgerow Damsons

£44.5 per person

(served every Friday and Saturday in October)


Tasting Menu

Salad of Home Smoked Loin of Rabbit, Puy Lentils & Sweet Mustard Dressing

Organic Beef Bone Broth, Poached Vegetables, Butter Beans & Parsley

Ravioli of Estate Grown Pumpkin, Charred Baby Leeks, Worcester Blue Velouté & Sage Crisps

Local Pheasant Pot Roasted, Mousseline Sausage, Cabbage Confit, Wild Mushrooms & Chestnuts, Jus of Thyme

Lower Broadheath Cheese Selection, Spiced Apple Chutney

Cinnamon infused Set Cream, Rum Soaked Sultanas

Hazelnut Parfait, Chocolate Sauce

£44.5 per person

(served every Friday and Saturday in November, except Friday 30th November which will be Decembers' menu)

Chef Notes for the October Tasting Menu

"The nights really are drawing in now so as you wind your way down to the restaurant in the darkness, the thoughts of a roaring log fire and a delightful tasting menu, reflective of the seasons will be at the forefront of your mind. Thankfully, October helps us provide just that! We tend to be curing and smoking even more than usual in november, and one ingredient that responds especially well to both is the makerel - add some orchard apple, some of our own pickled walnuts and you really have a dish to remember.

We have a great local supply of Quails eggs and what better way to enjoy them than gently poaching them and serving them in a foraged mushroom veloute?

We then move into a dish using our wonderful cured pork. Pork with mustard is a real winner and with our very own ham and pork this dish really does sing!

It wouldn't be autumn without serving locally shot partridge now would it? We love this beautiful bird when paired with belly pork, confit white cabbage and juniper - for me this dish is autumn in a mouthful.

Haydn - our cheesemonger, supplies us with 'ashed little flea' in october - a fort, creamy goats cheese with a hint of ash - lovely!

The pears will have been picked for chutney and we will also be using our own harvest poached with a rich caramel to create octobers pre-dessert...

Finally, the damson never really leaves our menu until we have finished the last drop of damson gin (around boxing day usually!), so as a tribute to the humble hedgerow fruit we will prepare an assiette of damson to show this fruit off in all its glory...""

Brasserie Menu

This menu is constantly changing, depending on what is ready on the home farm

To Start

Wild Garlic Soup, Olive Bread, Butter (V)

Baked Feta, Beetroot & Walnut Tart, Salad Leaves (V)

Spring Onion and Smoked Cheddar Croquettes, Rocket, Aioli (V)

Home Smoked Salmon, Beetroot, Lemon and Caper

Chicken Liver and Madeira Parfait, Brioche

The Main Event

Salmon and Chive Fishcake, Spinach, Poached Egg, Hollandaise

Pulled Woodland Pork Burger, House Brioche, Sauerkraut,

Smoked Garlic Mayo, Chips

Confit Duck Leg, Bean Cassoulet, Confit Cabbage

Vegetable Risotto Primavera, Truffle Foam, Parsley Oil, Parmesan (V)

Fresh Tagliatelle, Wild Garlic Pesto, Oyster Mushroom, Haloumi (V)


Frozen Rhubarb Parfait, Ginger and Rhubarb

Orange Crème Brulée, Shortbread Biscuit

Dark Chocolate Brownie, Cream

Vanilla Pannacotta, Raspberry Textures, Almond

Local Cheese selection, Handmade Biscuits, Orchard Chutney

2 courses ~ £24.50

3 courses ~ £29.50