Amuse Bouche

Celeriac Velouté, Wild Mushrooms, White Truffle Oil


Organic Ham Scotch Hen’s Egg,

Confit Jerusalem Artichokes, Broad Bean and Wild Herb Salad

Fish Course

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

Main Course

Cumbrian Roe Deer Loin, Potato Wrapped Shoulder, Celeriac Purée, Baby Spinach, Puy Lentils, Crispy Bacon, Venison Jus


Banana Cheesecake, Honeycomb Crunch, Salted Caramel Sauce, Vanilla Ice Cream

Cheese Plate

Selection of British and French Cheeses, Pear, Chilli and Ginger Chutney, Organic Oat Biscuits