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Tasting Menus


Fridays and Saturdays

at 7.30pm

Details

Brasserie


Wednesdays and Thursdays

from 6.30pm

Details

Wine List


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Christmas party 2018


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November

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)


December

Tasting Menu


Parsley & Oyster, Chive Velouté


Winter Leek & Truffle Soup


Home cured Organic Estate Beef Bresaola,

Horseradish Panacotta, Rocket & Lemon


Longfield Wood Pressed Pork Belly,

Smoked Loin & Pulled Shoulder Croquette

with Celeriac Three Ways, Jus of Bay


Lower Broadheath Cheese Selection,

Orchard Quince Paste


Clementine Sorbet


Date & Caramel Sponge Pudding,

Clotted Cream & Nutmeg Ice Cream, Vanilla Custard



£44.5 per person


(served every Friday and Saturday from 1st - 22nd December, plus Friday 30th November)


Chef Notes for the November Tasting Menu


"November is one of those months where it seems like almost everything is at its best. If you like game and seasonal country food that is. We tend to get given a few brace of rabbits from September onwards and the tender little loins respond exceptionally well to apple-wood smoke and the earthiness of puy lentils.


Now, in this colder weatherm there are few better ways to warm the soul than by the sweet, deep flavour of a beef broth – add some fresh parsley, some diced vegetables and prepare to feel very autumnal... We have been lucky enough to get hold of some pumpkins from Farmer Tim's lads next door, and rather than making the customary soup, we have paired it with sage, a local blue cheese and some gorgeous baby leeks for a sublime seasonal starter.


It would be almost negligent in November not to pay homage to the beautiful bird so commonly seen in our countryside. Pheasant with wild mushroom is divine, pheasant with chestnut is divine, pheasant mousseline is... Yes, this dish just works.


Following this we have asked our cheesemonger (Haydn) for a selection of delicious cheeses which we will serve with our very own chutney. As we near the end of the menu we attempt to ease you slowly into the festive spirit with a cinnamon, rum and raisin pre-dessert. The evening finishes with Hazelnut and Dark chocolate... What a month!”

Brasserie Menu

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



To Start

Chestnut Mushroom Veloute, White Truffle Foam, Bread (V)


Home Smoked Mallard Breast, Pear, Damson and Rocket


Whitbourne Pumpkin and Sage Arancini,
Fried Sage Leaves, Walnut (V)


Free Range Chicken Wings,
Spiced Tomato Sauce, Sour Cream and Chive



The Main Event


Local Partridge Breasts, Confit Cabbage, Mashed Potato, Jus


Confit Duck Leg, Cassoulet, Cabbage, Jus


Whitbourne Venison Sausage, Mashed Potato, Parsnip


Whitbourne Pulled Pork Burger, House Brioche, Triple Cooked Chips


Leek, Herefordshire Beetroot and Feta Tart, Textures of Beetroot (V)


Pan Roast Salmon Fillet, Samphire, Crushed New Potato, Chive Veloute



Pud

Foraged Damson Frozen Parfait, Sorbet and Syrup


Orchard Apple and Almond Crumble, Butterscotch Ice-cream


Cinnamon Dusted Doughnut, Chocolate Sauce, Butterscotch Ice-cream


Lower Broadheath Cheese Selection, Spiced Orchard Apple Chutney



2 courses ~ £24.50

3 courses ~ £29.50