Amuse Bouche

Asparagus, Pea and Morel Velouté, Chive Oil

Tomato and Bell Pepper Velouté, Confit Yellow and Orange Plum Tomatoes, Baby Basil, Extra Virgin Olive Oil

Cauliflower Velouté, Black Truffle, Garden Chives

Celeriac Velouté, Wild Mushrooms, White Truffle Oil

Wild Mushroom Velouté, White Truffle Foam, Wild Mushrooms and Thyme

Chestnut Velouté, Truffle Foam


Pork Belly, Textures of Apple, Peas, Baby Onion and Bacon, Chive Potato Purée, Pork Jus

Bowland Beef Steak Tartar, Creamed Cauliflower, Cauliflower and Caper Salad, Quails Egg Yolk, Marrow Bone Toast

Wagyu Braised Beef Cheek, Pickled Wild Mushrooms, Artichoke Purée, Ox Jus

Organic Ham Scotch Hen’s Egg, Confit Jerusalem Artichokes, Broad Bean and Wild Herb Salad

Salt Baked Beets, Candied Walnuts, Whipped Goats Cheese, Wild Herb Salad

Potato Wrapped Confit Goosnargh Duck Breast, Lentils, Bacon Foam

Fish Course

Hand Dived Scallops, White Bean Purée, Chorizo Salsa, Coriander Cress

Suvi Cod Cheeks, Crispy Cod Fritter, Pea, Watercress, Fennel Salad, Homemade Tartar Sauce

Wild Sea Bass, Langoustine Fritter, Air Dried Ham, Baby Leeks, Tomato Butter Sauce

Salmon Two Ways, Confit Fillet in Orange and Olive Oil, Cured Gravlax, Pickled Carrot and Beets, Picked Tarragon and Wild Cress

Seared Hake, Crispy Squid, Cucumber, Sea Vegetables, Fish Foam

Crispy Monkfish Tail, Warm Tartar Sauce, Pea Purée, Baby Herbs