“Winter is the season to take your time over beautifully cooked dishes that are created with love to bring out their intense flavours and, quite literally, melt in your mouth. Whether braised, confit or roasted, our winter menu is a celebration of big, bold flavours that will wamr you up on a chilly day!” Raymond Blanc
Winter is a season of surprising abundance with root vegetables galore and the game season in full swing. As always we have worked with our suppliers to bring you the best the season has to offer from our artichoke and chestnut mushroom pithivier with its perfectly crisp, glazed pastry case to our game terrine with zesty and sweet rhubard, caperberries and gherkins.
Our new dishes are full of flavour with slow-cooking bringing out a depth of flavour and, quite simply, melt in the mouth like our duck leg confit with poached blackberries. Save room for dessert and you won’t be disappointed by our bramley apple and blackberry crumble. Crunchy topping and a creamy custard make this a treat perfect for a post-walk meal.
Whatever takes your fancy, our new menu is one to take your time over and enjoy some time in the slow lane.