Our 3 Course April Menu - 2026
Our Video Instructions
Our Wine Flight & Ingredient Details
Gaia Wines - 'Ritinitis Nobilis' Nemean Roditis – A deliberate ‘repositioning’ of the Roditis grape variety away from classical ‘Retsina’ wines, this example from the Gaia Winery shows all of the rich pine, and fresh, herbal aromatics that are to be expected, whilst being balanced by a subtle richness on the tongue, and pleasant freshness on the finish – I felt this perfectly highlighted the dill and radish notes of the course, whilst bringing out the richer flavours of the delicate trout flesh
Lopez de Heredia – ‘Vina Cubillo’ Crianza Rioja – One of the great bargains from a truly excellent estate in one of the world’s most iconic regions, this wine shows all of the classic rioja tasting notes of rich vanilla, coconut and sweet spices, as well as spicy red fruits, and a firm tannic grip, which I felt was perfect at melting through the rich fat of the pork neck, whilst standing up to the richness of the onions.
Fermented Potato Bread & Wild Garlic Oil
1 Focaccia Potato Bread - Canadian Flour (Wheat & Gluten), Water, Yeast, Honey, Buttermilk (Milk), Potato, Salt
1** Gluten Free Bread - Milk, Eggs, Gluten Free Flour [Rice, Potato, Tapioca, Maize, Buckwheat], Salt, Yeast, Olive Oil, Butter (Milk), Pumpkin Seeds
2 Wild Garlic Oil – Wild Garlic, Rapeseed Oil
Cured & Confit Chalk Stream Trout, Blue Meat Radish, Preserved Cucumber, Dill and Soda Bread
3 Confit Chalk Stream Trout – Trout, Crème Fraiche (Milk), Dill, Chive, Parsley, Salt, Philadelphia [Full Fat Soft Cheese (Milk), Salt, Stabiliser (Guar Gum), Acid (Citric Acid)]
3* Vegetarian Salt Baked Turnip – Turnip, salt
4 Salt Baked Radish – Radish, Salt
5 Cucumber Preserve – Pickled Cucumber, Apples, Caster Sugar, Glucose
6 Dill Emulsion – Dill, Rapeseed Oil, Egg Yolk (Egg)
7 Radish Ribbons – Radish, White Wine Vinegar (Sulphites), Caster Sugar
8 Shoots – Mustard and Celery Cress
9 Soda Bread – Wholemeal Flour (Gluten), Oats (Gluten), Buttermilk (Milk), Yeast, Wheat Flour (Gluten), Salt, Bicarb, Butter (Milk), Golden Syrup
9** Gluten Free Soda Bread – Gluten Free Flour, Buttermilk (Milk), Yeast, Salt, Bicarb, Butter (Milk), Golden Syrup
Jim Beary Lop Eared Pork, Roscoff Onion, Our Farm Chard, Roasted Pork Sauce Infused with Watercress Oil
10 Sous Vide Pork Neck – Pork Neck, Salt
10* Vegetarian Cauliflower Steak – Cauliflower, Salt, Rapeseed Oil
11 Crispy Onion Crumb – Onion, Puffed Pork, Rapeseed Oil, Flour (Wheat & Gluten)
11** Gluten Free & *Vegetarian Crispy Onion Crumb – Onion, Rapeseed Oil
12 ½ Roasted Roscoff – Roscoff Onion, Rapeseed Oil
13 Caramelised Onion Purée – Onion, Rapeseed Oil, Butter (Milk), Milk
14 Roasted Pork Sauce – Pork, Carrot, Onion, Celeriac (Celery), Thyme, Rosemary, Chicken Stock [Chicken Wings, Water], Cream (Milk)
14* Vegetarian Bordelaise Sauce - Red Wine (Sulphites), Shallots, Butter (Milk), Mushroom Stock [Water, Dried Cep Mushrooms, Garlic, Onion], Bay Leaf
15 Watercress Oil – Watercress (May Contain Mustard and Celery Cress), Rapeseed Oil
16 Wilted Chard – Mixed Chard
Dark Chocolate Fondant & Marigold Anglaise
17 Chocolate Fondant – Cocoa Powder, Dark Chocolate (Milk), Egg, Caster Sugar, Butter (Milk)
18 Marigold Anglaise – Marigold, Milk, Cream (Milk), Egg Yolk (Egg), Caster Sugar
Additional Items Ingredients and Information
Black Winter Truffle
Ingredients:
Diced Black Truffle (Tuber Melanosporum).
More Information:
Our Black Winter Truffle has been prepared to be simply added to the sauce in your main course.
Truffle Pudding with Black Garlic Emulsion
Ingredients:
Truffle Pudding:
(Wheat flour, butter, water, yeast, sugar, skimmed milk powder, iodised salt, milk, egg, malt flour, truffle oil, cream)
Black Garlic Emulsion:
(Black garlic, apple juice, salt)
Cooking Instructions:
In a frying pan on a medium heat, colour each side of the truffle pudding pieces with a little vegetable oil until golden brown.
Once warmed through remove from pan and place on to an oven proof tray and bake at 180°C for 4 minutes or until heated through.
Cut a small hole at the end of the black garlic emulsion piping bag and pipe dots on top of the truffle pudding before serving.