Lunch Menu 28th - 31st January 2026

We change our lunch menu every week, so you can try something different each visit. Please note, menus are subject to change last minute in light of ingredient availability.

Curry Spiced Parsnip Soup, Yoghurt, Pickled Onions

*** 

House Foccacia, Salted Cultured Butter

***

Seared Ox Heart, Peanut, Coriander, Mint, Chilli, Lime

King Prawn & Halibut Fishcake, Chive Hollandaise

Brussels Sprouts ‘Okonomiyaki’

***

Braised Wild Rabbit Leg, Pearl Barley, Sauce Romesco

Roasted Cod Loin, Roasted Cauliflower, Almonds, Grapes

Twice Baked Isle of Mull Cheddar Soufflé, Leek Vinaigrette

***

Classic Crème Caramel, Armagnac Prunes

Burnt Basque Cheesecake, Forced Yorkshire Rhubarb

Roasted Vanilla Ice Cream Affogato, Fig & Walnut Biscotti

Burt’s Blue Soft Rind Cheese, Honey Cake, Apricot

3 course Lunch Menu £45

A discretionary 10% service charge will be added to your bill

Please note the fish may contain bones and game may contain shot

in the current economic climate prices may fluctuate and we can only guarantee these prices to the end of January 2026

Lunch Menu 4th - 7th February 2026

We change our lunch menu every week, so you can try something different each visit. Please note, menus are subject to change last minute in light of ingredient availability.

Curry Spiced Parsnip Soup, Yoghurt, Pickled Onions

*** 

House Foccacia, Salted Cultured Butter

***

Wild Rabbit Faggots, Chorizo Jam, Creamed Polenta, Fennel

Swordfish Ceviche, Blood Orange, Monks Beard, Jalapeno

House Curd Cheese, Carrot Cooked in Whey, Carrot Top Zhoug

***

Duo of Peak District Lamb, Gratin Dauphioise, Winter Greens

Market Fish Fillet, Roasted Cauliflower, Sauce Romesco

Twice Baked Isle of Mull Cheddar Soufflé, Leek Vinaigrette

***

Classic Crème Brulée

Yorkshire Triangle Forced Rhubarb Streusel & Sorbet

Roasted Vanilla Ice Cream Affogato, Fig & Walnut Biscotti

Burt’s Blue Soft Rind Cheese, Honey Cake, Apricot

3 course Lunch Menu £45

A discretionary 10% service charge will be added to your bill

Please note the fish may contain bones and game may contain shot

in the current economic climate prices may fluctuate and we can only guarantee these prices to the end of January 2026

Dinner Set Menu served Wednesday to Friday

Please note that menus can change on a daily basis depending on ingredient availability

Cropwell Bishop Stilton Gougére

Porcini Mushroom & Jerusalem Artichoke

*** 

Baked Potato, Thyme & Onion Seed Roll

Sweet Marmite Butter, Whipped Mature Cheddar

***

Stephen’s Vale of Belvoir Hebridean Hogget

Scrag End Gently Cooked Overnight, Sweetbread Agnolotti, First Wild Alliums, Bone Broth

Loch Duart Salmon

Beetroot Cured Gravadlax, Salt Baked Heritage Variety Beetroots, Horseradish Ice Cream, Caraway & Pumpkin Seed Toast

Carrots

House Made Curds, Carrots Cooked in Whey, Carrot Top Zhoug, Umbellifer Seed Dukkah

***

Day Boat Market Fish

Olive Oil, Confit Garlic & Saffron Pomme Purée, Bouillabaisse of British Shellfish, Blood Oranges

Owen Taylor’s Peak District Beef

Roasted Fillet, Stout Braised Short Rib, Oysters, Salsify, Monks Beard

Isle Of Mull

Twice Baked Isle of Mull Cheddar Souffle, Leek Etuvée, Shallot, Tarragon

*** 

Apple, Yoghurt & Marigold

*** 

See our Separate Dessert & Cheese Menu

£70 for 3 courses

A discretionary 10% service charge will be added to your bill

Please note the fish may contain bones and game may contain shot

in the current economic climate prices may fluctuate and we can only guarantee these prices to the end of January 2026

Dinner Set Menu - Desserts Selection

Please note that menus can change on a daily basis depending on ingredient availability

Basque Style Tonka Bean Cheesecake

Rose Poached Yorkshire Triangle Rhubarb & Sorbet

Valrhona 80% Chocolate & Amarena Cherry Cremeaux

Florentine, Pistachio Ice Cream

Classic Crème Caramel

D’Agen Prunes in Bas Armagnac, Crème Fraiche

Roasted Vanilla Pod Ice Cream Affogato

Walnut, Fig & Orange Oil Biscotti

“Quincemeat” Jalousie

Burt’s Blue Soft Rind Blue Cheese From Cheshire

English Cheese Selection

Traditional Accompaniments

Cheese Course £17 or £10 supplement to set menu

Dinner Grazing Menu served Wednesday to Friday

Please note that menus can change on a daily basis depending on ingredient availability

Cropwell Bishop Stilton Gougére

Porcini Mushroom & Jerusalem Artichoke

Renishaw Hall, Sparkling Brut, Derbyshire, England

*** 

Baked Potato, Thyme & Onion Seed Roll

Barbeito Single Harvest Madeira, Portugal (£8 supp.)

***

Loch Duart Salmon

Zanatta Vermentino di Sardegna, Sardinia

***

Stephen’s Vale of Belvoir Hebridean Hogget

Urbina Reserva Especial, Rioja, Spain

***

Carrots

Dopff & Irion Cuvée René Dopff Gewurztraminer, Alsace

***

 Choose Your Main Course

Owen Taylor’s Peak District Beef

Chateau Peymouton, Grand Cru St Emilion, Bordeaux

or

Day Boat Market Fish

Greenhough Roadblock Chardonnay, Nelson NZ

***

Apples from the Garden

Oliver Zeter Sweetheart Sauvignon Blanc, Germany

*** 

Valrhona Millot Plantation 74%

Pfeiffer Rutherglen Black Muscat, Victoria, Australia

***

English Cheese Selection (£10 Supp. per person)

Kopke Port £7.50 or ’98 Kopke Colheita £17

***

Joy Chocolate Petit Fours

£90 For 7 Courses

Wine Flight £70

A discretionary 10% service charge will be added to your bill

Please note the fish may contain bones and game may contain shot

in the current economic climate prices may fluctuate and we can only guarantee these prices to the end of January 2026

Saturday Evening Grazing Menu

This menu is written Bespoke on the Thursday and will be emailed to you to check any dietary requirements, below is just a sample menu.

Please accept our apologies, but we cannot cater to a Vegan diet on this particular service

Sample Menu

Seasonal Canapés

Renishaw Hall Sparkling Brut, Derbyshire England

***

Malted Beer Granary
Cheese, Malt, Yeast

***

Hand Dived Orkney Scallop
Watermelon, Cucumber, Nori

Los Coches Viognier, Central Valley Chile

***

Pigeon
Carrot, Quince, Elderberry

Jordan Real Mccoy Reisling, South Africa

***

Scottish Girolles
Egg Yolk, Truffle

Lyme Bay Pinot Noir, Devon England

***

Red Deer
Pear, Liquorice, Black cardamon, Long Pepper

Chateau Peymouton, Grand Cru, St. Emilion

***

Our Garden Apples
Marigold, Ginger

***

Valrhona Millot Plantation 74%
Jerusalem Artichoke, Miso, Hazelnut, Dandelion

Alcyone Tannat Vinedo de Los Vientos, Uruguay

***

Artisan British Cheese Selection

Choice of Kopke Ruby or Tawny Port

***

“JOY” Petit Fours

Pineau des Charentes Blanc, France

£100 for 7 courses

wine flight £75

Valentine's Evening - Saturday 14th February 2026

Join us for a 7 course tasting menu to celebrate with your loved one.

Please inform us of any allergies/dietary requirements when you book, as we may be unable to make amendments on the night.

Seasonal Canapés

***

House Bread & Butter Selection

***

Cream Legbar Egg

Brassicas, Smoked Almond, Grape

***

Sand Carrot

Harissa, Quince, Yoghurt

***

Loch Duart Salmon

Oyster, Beetroot, Horseradish

***

Peak District Beef

Alliums

***

Mouneyrac Fuji Apple

Yoghurt, Marigold

***

Yorkshire Forced Rhubarb

Baked Alaska

***

English Cheeses & Accompaniments

Choice of Kopke Ports

***

Chocolate Petit Fours

£150 for 7 courses

wine flight £100

Wine List

Click to View Our Current Wine List