Chef Anthony Renwick

Lincolnshire Red Beef Tartare Hand-cut beef fillet, pickled vegetables , rich egg yolk gel,sourdough crisp

Gloucester Old Spot Pork Cheek Slow-braised pork cheek, salt-baked celeriac purée, roasted apple batons, rich cider reduction

Pan-roasted duck breast , cavalo nero, pickled blackberry, glossy game and port reduction

Ox Tail Ravioli Single handmade ravioli, fire-roasted sweet onion purée, rich bone-marrow consommé reduction

Crisp Ham Hock Croquette Slow-cooked pulled ham hock, split-pea purée, roasted apple gel, rich mustard-spiced pork reduction

Grilled Berkshire Pork Loin Lean medallions of pork loin, fire-roasted heritage plums, rich sage and pork reduction

Rib-Eye of Belted Galloway Beef 30-day dry-aged rib-eye, fire-roasted roscoff onions, triple-cooked beef fat chips, rich truffle perigord sauce

Roasted Salt Marsh Lamb Rump Pan-seared lamb rump, honey-roasted heritage turnips, charred wild leeks, deeply reductioned lamb and rosemary jus

Roasted corn fed chicken breast, confit thigh ballotine, charred baby parsnips, rich morel mushroom and vin jaune sauce

Roasted Bramley Apple Crumble Cake Warm apple cake, roasted brown-butter oats, rich calvados caramel sauce, clotted cream ice cream

Burnt Honey & Stout Tart Roasted wildflower honey custard, dark stout pastry, malted milk ice cream

Lindisfarne Oyster, Green apple, cucumber, elderflower mignonette

Hand-Dived Scallop, Cauliflower purée, brown butter, crispy capers, parsley oil

Cornish Crab, Apple, fennel, dill, crème fraîche, toasted brioche

Razor Clams, Seaweed butter, smoked leek, lemon crumb

Roast Cod, Jerusalem artichoke purée, smoked bacon crumb, cider beurre blanc

Native Clams, Champagne velouté, samphire, chervil

Roast Turbot Jersey Royal potatoes, Brown Chicken Sauce, Peas, Lemon

Wild Sea Bass, Braised fennel, Mussel velouté, sea herbs

Roast Monkfish, Turned potatoes, Crispy savoy , girolle mushrooms, truffle jus

Lemon Posset Yorkshire rhubarb, shortbread crumb, elderflower

Hand-Dived Orkney Scallop, Cauliflower velouté, brown butter, crispy capers, parsley oi

Cured Loch Duart Salmon, Compressed cucumber, horseradish crème fraîche, dill oil, pickled apple

English Pea Velouté (V), Minted peas, ricotta gnudi, broad beans, pea shoots

Roast Isle of Wight Tomato Tart, Goat's curd, basil pistou, black olive crumb

Confit Orange Duck Leg Pressing, Braised lentils, smoked bacon, sauce Bordelaise

Wild Mushroom & Cep Royale, Madeira cream, crispy shallots, chervil

Beef Wellington, Pommes puree, glazed heritage carrots, roasted shallot, red wine jus

Roast Cornish Chicken Supreme, Fondant potato, morels, girolles, tarragon velouté

Roast Turbot, Brown shrimp beurre noisette, crushed Jersey Royals, spinach, lemon

Warm Sticky Toffee Pudding, Salted caramel, Madagascan vanilla ice cream

Dark Chocolate Marquise, Hazelnut praline, espresso crème anglaise