Head Chef Peter Weeden provides an ever-changing seasonal menu that focuses on the tradition of British cookery. Robust dishes that showcase the finest native ingredients are carefully sourced from fisheries, market grocers and farmers from across the country. He works regularly with a group of British suppliers who produce quality ingredients, which are then cooked and presented simply to ensure their freshness - traditional dishes, cuts of meat and fish, and puddings, cooked for the modern palate.

Our full menu is available to download and includes set courses and our traditional Sunday roast.

This selection is intended as an indication only.