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Tasting Menus

Fridays and Saturdays

at 7.30pm



Wednesdays and Thursdays

from 6.30pm


Wine List

Help the food go down


Christmas party 2018

Celebrate with us



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)


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


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