Offering a contemporary take on classic recipes, the menu has been designed to showcase the best of British produce, and celebrate the stories behind locally-sourced ingredients. Dishes include the ‘Truite’ for starter, which showcases blackberry cured trout; ‘Porcelet’ suckling pig and ‘Citrouille’ tagliatelle for mains, and the ‘En Croute’ sharer – a venison, grouse and chicken wellington.
