Beef Wellington Tuesdays - 14th April 2026

‘Beef Wellington Tuesdays’ is now a permanent H&P offering.

The menu is a 5 course set menu. It will always showcase Our Beef Wellington main course, but the rest of the menu will change each week.

14th April 2026

Yorkshire Pea & Mint Tartlet, Crème Fraiche

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House Bread, Cultured Butter

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Cornish Lobster

Scallop Roe XO

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Beef Fillet En Croute

Wild Mushroom Duxelles, Pedro Ximenez XO Jus

***

Seasonal Pre-Dessert

***

Yorkshire Triangle Rhubarb

Baked Alaska

***

“Petit Fours”

£65 for 5 Courses

Optional Wine Pairings £45 per person

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 April 2026

Lunch Menu 8th - 11th April

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.

Wild Garlic & Potato Soup, Dolcelatte, Foccacia

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House Sourdough, Salted Cultured Butter

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Beef Shoulder Rendang, Toasted Rice Cream, Coriander

Cured Salmon, Oyster Emulsion, Cucumber, Salty Fingers

Tartlet of Hampshire Winslade, Jersey Royal & Sweet Onion

***

Confit Duck Leg, Duck Fat Potato, Peas A la Francaise

Poached Cod Loin, Wild Alliums, Confit Garlic, Dashi Butter

Twice Baked Isle of Mull Cheddar Soufflé, Leek Vinaigrette

***

Yorkshire Forced Rhubarb, Pistachio, Rose & Sesame Delice

Hot Cross Bun Bread Pudding, Marmalade Sabayon

Roasted Vanilla Pod Ice Cream Affogato, Fig & Walnut Biscotti

British Cheese Selection with Accompaniments

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 April 2026

Lunch Menu 15th - 18th April

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.

Yorkshire Pea & Mint Tartlet, Crème Fraiche

*** 

House Sourdough, Salted Cultured Butter

***

Chorizo, Potato & White Bean Soup, Foccacia Crostini

Deep Fried Squid, Indian Pickles, Coriander Yoghurt

Brown Butter Gnocchi, King Oyster Mushroom, Cime di Rapa

***

Braised Beef Chuck, Saffron Pearl Barley, Wild Garlic Gremolata

Market Fish Fillet, Pickled Mussel Beurre Blanc, Baby Ratte

Twice Baked Isle of Mull Cheddar Soufflé, Leek Vinaigrette

***

Hibiscus & Bramley Apple Jelly, Rosemary Crème Fraiche Sorbet

Baked Duck Egg Custard Tart, Poached Yorkshire Rhubarb

Roasted Vanilla Pod Ice Cream Affogato, Fig & Walnut Biscotti

British Cheese Selection with Accompaniments

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 April 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 Milk 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

Cornish Lemon Sole

Steamed Paupiette, Wild Garlic, Turnip, Smoked Bacon, Hazelnut

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

*** 

Seasonal Pre-Dessert

*** 

Yorkshire Forced Rhubarb Delice

Pistachio, Rose & Sesame

Valrhona 80% Ghana Chocolate

Hazelnut & Muscovado Ice Cream

Hot Cross Bun Bread Pudding

Blood Orange Sabayon

Roasted Vanilla Pod Ice Cream Affogato

Walnut, Fig & Orange Oil Biscotti

Cropwell Bishop Stilton

Whisky Fruit Cake, Quince Membrillo

British Cheese Selection

Traditional Accompaniments

Cheese Course £17 or £10 supplement to set 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 April 2026

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 Milk Roll

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

***

Cornish Lemon Sole

Mulline Sutherland’s Creek Riesling, Geelong Australia

***

Stephen’s Vale of Belvoir Hebridean Hogget

Urbina Reserva Especial, Rioja, Spain

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Carrots

If You Know You Know Orange Blend, France

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 Choose Your Main Course

Owen Taylor’s Peak District Beef

Chateau Peymouton, Grand Cru St Emilion, Bordeaux

or

Day Boat Market Fish

Icare Chardonnay, Languedoc, France

***

Seasonal Pre-Dessert

*** 

Valrhona 80% Ghana Chocolate

Pfeiffer Rutherglen Black Muscat, Victoria, Australia

***

English Cheese Selection (£10 Supp. per person)

Kopke Port £7.50 or ’98 Kopke Colheita £17

***

“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 April 2026

Please accept our apologies, but we cannot cater to a Vegan diet on our 7 Course Menus

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.

Saturday 11th April 2026

Seasonal Canapés

Crémant de Bourgogne, Cave de Lugny

***

House Bread Selection, FlavouredButters

Don José Oloroso Sherry (£8 supp.)

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Loch Duart Salmon

Oyster, Fennel, Salty Fingers

Hika Txakoli, Getariako Txakolina, Spain

***

Cornish Plaice

Wild Garlic, King Oyster, Scallop Roe XO

Mulline Sutherland’s Creek Riesling, Geelong Australia

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BBQ Leek

Smoked Bacon, White Miso Beurre Blanc

Doppler Sipon, Styria Slovenia

***

Belvoir Fallow Deer

En Croute, Winter Vegetables

Altocedro Reserve Old Vine Malbec, Argentina

***

Carrot
Orange, Anise

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Yorkshire Forced Rhubarb

Vanilla, Pistachio, Baked Alaska

Rhubarb Paloma

***

Artisan British Cheese Selection

Choice of Kopke Ports

***

“Petit Fours”

Pineau des Charentes Blanc, France

£100 for 7 courses

wine flight £75

Please accept our apologies, but we cannot cater to a Vegan diet on our 7 Course Menus

Wine List

Click to View Our Current Wine List