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Tasting Menu

Fresh water prawns, broad beans, English peas, sauce cocktail


Suffolk tomatoes, aged parmesan, Nocellara olives, English basil, sauce gazpacho


Hand-dived Orkney scallop, salt baked celeriac, Granny Smith apple, summer truffle


Roasted Norfolk quail, creamed shallots, duck liver, confit quail egg, Jerez vinegar


Cornish turbot, roasted hazelnut, elderflower vinegar, Cambridgeshire asparagus, last year’s elderberries


Grass fed Yorkshire beef, tenderstem broccoli, pickled anchovy, beurre rouge


Truffled Baron Bigod, English yoghurt, mushroom consommé, truffle honey


Cambridgeshire strawberries, ewe’s yoghurt, garden lovage


Baked passionfruit and crystalised orange tart


Kindly note our menus are conditional; our dishes are based on seasonality and availability of ingredients, therefore subject to change on the day.

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