Our spring-time menus celebrate exceptional produce at its seasonal peak.
Asparagus from the Wye Valley, grown in Hertfordshire and Monmouthshire, brings a delicate, nutty flavour to the table, alongside wild garlic foraged across the UK, and earthy morel mushrooms.
Our Easter roast lamb comes from our farm in Somerset – grass-fed and reared on natural pasture.
Join us from Good Friday through Easter Monday for breakfast, brunch, lunch and dinner. Freshly baked hot cross buns will replace our usual bread, served warm with our famed chicken liver parfait.