From the kitchen

Wild charred sea bream parcel, ingredients, recipe and cooking guidance

£30.00

Saturday Breakfast & Brunch Parcel, focaccia, rhubarb compote, butter, eggs & herbs

£44.00

Wild garlic pesto

£8.00

Sauce of the month. Morel and Vin Jaune sauce

£30.00

Parmesan shortbreads

£7.50

Namayasai Farm miso and candied ginger shortbreads

£9.50

Focaccia

£9.50

Irish soda bread

£9.00