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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.
And, for a limited time, freshly baked hot cross buns will replace our usual bread, served warm with our famed chicken liver parfait.
Visiting Mount St. Restaurant with young diners over the coming weeks? There’s plenty to choose from on our children’s menus.
For budding artists, we have colouring sheets designed by Hauser & Wirth artists Anj Smith, Rashid Johnson and Mark Bradford. And for those joining us over the Easter weekend, a sweet treat awaits for little guests…
Elevate your Easter weekend with our Sunday Roast – the perfect way to end the week with family or friends. We use the freshest British produce from around the UK, including beef and lamb from Durslade, our farm in Somerset. Pass the gravy.