Restaurant

Soup of the day

Award winning Yorkshire pudding, with braised oxtail, caramelized red onion, crispy sage and red wine jus.

Pan seared scallops, with charred spring onions, Yorkshire pea puree, shoots and crispy Black Combe ham.

Pan roast quail breast, with confit leg, carrot and buckwheat, Tom's quail egg, sherry dressing and crispy marjaram.

Pan fried mackerel with garden gooseberries, horseradish gel, monks beard, compressed cucumber and radish.

Duck liver parfait with white onion jam, Staal's smoked duck and candied walnuts, watercress and black treacle toasts.

Heritage tomato salad with Lowna Dairy goat's curd, basil jelly, olive puree, toasted pine nuts and sun dried tomato straw.
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smoked potato gnocchi with beetroot humous, pickled golden beets, Living Salad leaves, beet crisps and micro sorrel.
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Oven roast cod with Yorkshire chorizo beignets, roast leeks, charred pepper sauce, smoked garlic potato terrine and rapeseed dressing.

Steamed lemon sole with fennel and Pernod clams, crispy scampi, samphire, Jersey Royals and sea herbs.

Pan roast venison loin with hedgerow berries, duck fat confit potatoes, glazed beetroots, buttered kale and game jus.

Pan roast Leven duck breast with gooseberry ketchup, confit leg fritter, salt roast new potatoes, pak choi and duck jus.

Rose Veal calves liver with creamed potato, Henderson's relish shallots, sage salsa verde, crispy bacon and red wine jus.

Pan roast pork tenderloin with cyder braised pig cheek, baby carrots,creamed potato, broad beans, pig twig and cyder jus.

Courgette, pea and spring onion risotto with pea and potato pakoras, crispy shallots, shoots and Yorkshire Fine Fettle cheese.
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Crispy duck egg with sauteed wild mushrooms, summer truffle, butternut squash, toasted seeds and a sage sand hazelnut crumble.
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12oz rump steak, roast garlic tomato, thick cut chips and béarnaise sauce.

14oz Dexter tomahawk steak, dauphinoise potato, green peppercorn sauce.