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A celebration of fellowship and Scottish fare, join us from 20–25 January as we commemorate Burns Night with a suitably Caledonian supper.
Sourdough bread, butter & chicken liver parfait
STARTER
Orkney scallops, smoked haddock hash
MAIN
Highland venison, haggis ‘sausage’, neeps, tatties, whisky peppercorn sauce
CHEESE
Lanark blue cheese, Eccles cake
DESSERT
Raspberry & almond tipsy laird
Tea, filter coffee, petit fours
£125 per-person
Elevate your 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.
Gather your friends and consult your diaries, because brunch is on the menu and it’s here to stay. Available alongside our lunch menu on Saturdays.