Sunday Lunch in the Courtyard
Come and join us in our (hopefully) sun-drenched courtyard for a series of Sunday Roasts cooked over open flame by Head Chef Ed Forrest-Brown.
Each menu is designed for two to share: a proper Sunday roast, cooked slowly over the fire.
October Menu
Sunday Lunch
Sharing roasts cooked over open flame in the courtyard by Head Chef Ed.
Every Sunday in October · 12–5pm
Starter
Grilled ox heart, poached celeriac and anchovy
Main
Roast Dexter
Braised beef, mushrooms and pickled walnut · Roasted beef dripping carrots · Beetroot and Merlot vinegar purée · Radish and horseradish salad · Beef dripping mash · Yorkshire puddings
Dessert
Poached pear and vermouth Chantilly pavlova with hazelnut praline
£100 for twoBook your table below
About our Chef
Ed Forrest-Brown
Ed started his career in agriculture and estate management and decided to follow his lifelong passion for food and moved to London to train as a chef at the world renowned Leith's cookery school. He began his chef career working in high end restaurants across central London and most recently spent 5 years as Head Chef working in bespoke events.
Having recently had their first baby, a daughter Cordelia, Ed and his wife Leonora happily to returned to Cambridgeshire, where they both grew up. Ed has recently stepped into the role as Head Chef of Waresley Park Estate and will be overseeing all food productions on the estate - lots of exciting things to come so watch this space!