Spring menus


It’s certainly been a tough winter, which means a lot of the usual seasonal produce we’d expect to be serving is still hiding sensibly underground. But our inventive chefs are more than a match for the weather and we launched new spring menus last week, featuring dishes such as Pan-Fried Pheasant Eggs on Toast with sorrel and nettles, Spatchcock Baby Chicken with barbeque sauce and cucumber salsa, Roast Bream with Jersey Royals, lettuce sauce and peas, and Apple & Calvados Tart with crumble topping and maple syrup ice cream.