Whether it is asparagus in spring or blackcurrants in summertime, in season ingredients enhance any meal. That is why we relish the opportunity to create menus around the best seasonal produce available from our local suppliers.

Over the last few months Rob, our head chef, and I have been busy developing our Spring menu. Each dish is in line with our ethos of being seasonal and has been trialled to make sure it's bursting with flavour and beautifully presented. We offer a bespoke service and will happily to design a menu around your event but we hope this new menu inspires and excites your tastebuds.


Spring Vegetable Soup
Wild Garlic & Parmesan croutes

Georges Kitchen Smoked Salmon
Gin & Tonic Glaze, Radish with Grapefruit Pickled Cucumber

English Asparagus & Truffled Egg
Truffle Hollandaise & British Speck

Pepper & Mustard Seared Beef Carpaccio
Shaved Fennel, Rocket & Crispy Capers

Seared Scallops & Cauliflower Puree
Wild Garlic Leaf & British Morcilla


Lambchetta & Jansens Temptation
Spring Greens, Chantry Carrots & Rosemary Jus

Miso Baked Cod
Shiitake Mushrooms, Soba Noodle, Pak Choi & Green Tea Broth

Slow Braised Pork Belly
Celeriac Fondant, Peas, Broad Beans, Asparagus & Spring Onions

Pan Seared Sea Trout
Jersey Royal Potato, Samphire & Sauce Vierge

Goats Cheese, Squash & Thyme Tortellini
Sage Butter & Pea Shoots


Banana Bread & Butter Pudding

Crunchy Maple Pecans & Praline Sauce

Rhubarb Pannacotta
Roasted Rhubarb, Rhubarb & Custard Ice Cream with Ginger Snaps

Chilled Chocolate Fondant
Salted Butter Caramel Sauce

Passion Fruit Cheesecake
Lavender Honeycomb & Blueberry Compote

Paxton & Whitfield Cheeses
Artisan Biscuits, Clementine Chutney & Grapes