Reservations 12.00 - 2.00pm
Three-courses with coffee & petits fours
£34.50 per person.
Please book early to avoid disappointment.
Curried Cauliflower Soup (v)
with cauliflower pakoras
English Asparagus (v)
with crispy egg, wild garlic and roquette oil
Dressed Crab Bruschetta
with brown crab mayonnaise, preserved lemon purée, sourdough, coriander and sesame seeds
Boned and Stuffed Saddle of Lamb
with apricots, pine nuts, butter bean cassoulet and salsa verde
Fillet of Aylesbury Duck Cooked Pink
with date chutney, smoked mash, Spring greens, duck leg bon bon and a red wine jus
Pan Fried Fillet of Sea Bass
with celeriac purée, charred celeriac, potato croquette and watercress
Squash Risotto (v)
with parmesan, pickled red grapes and crispy sage
Pistachio and Olive Oil Cake
with lemon curd, lemon sorbet and a pink peppercorn shortbread
with burnt honey and yoghurt ice cream, sweet granola and walnut meringue
A Selection of English Farmhouse Cheeses
with oatcakes, celery and grapes
Coffee and Petits Fours
‘WINTER INTO SPRING’ GOURMET STAY
Indulge in a gourmet break staying in one of our lovely Classic rooms and dining on our signature five-course tasting menu, where head chef Steve Pidgeon delights in showcasing the very best local and seasonal produce.
One night dinner bed & breakfast including our fabulous five-course 'Taste of the West' tasting menu from just £218.
Two nights bed & breakfast with five - course 'Taste of the West' tasting menu on one evening of your choice from just £310.
Three nights bed & breakfast with five course 'Taste of the West' tasting menu on one evening of your choice from just £398.
Subject to availability. Rates shown are for total stay and based on two adults sharing a Classic Double or Twin room. This offer is available 1st Jan – 30th April 2018. A £10 supplement per room per night is applied to stays on a Friday and Saturday. Upgrade to a Large Room /Suite for £20 per room per night. Not to be used in conjunction with any other offer.