An evening.
Unhurried.

Hearth-baked sourdough, cultured butter and smoked sea salt. A simple beginning, made slowly.

Suggested pairing · An orchard aperitif

Hand-dived scallop, charred apple and a delicate smoked butter sauce.

Suggested pairing · A crisp, mineral white

Roasted celeriac, woodland mushrooms and a rich mushroom broth, poured at the table.

Suggested pairing · A soft, earthy red

Beef over embers, slow-cooked shallot, potato terrine and a deep red wine jus.

Suggested pairing · A full-bodied red

Warm poached pear, honey ice cream and toasted oat crumble.

Suggested pairing · A late-harvest dessert wine

Warm sourdough, whipped herb butter and a dusting of smoked salt.

Suggested pairing · Apple, rosemary and soda

Salt-baked beetroot, whipped goat’s curd, blackberry and toasted hazelnut.

Suggested pairing · A dry rosé

Roasted king oyster mushroom, pearl barley and a woodland broth.

Suggested pairing · A light, earthy red

Ember-roasted squash, chestnut, sage and a brown butter sauce.

Suggested pairing · A rounded, textured white

Caramelised apple, vanilla custard and a delicate cinnamon pastry.

Suggested pairing · A spiced orchard infusion