Come and join us in our courtyard for a series of Sunday Roasts cooked over open flame by Head Chef Ed Forrest-Brown.

Each will be designed for two to share and puts a spin on the classic Sunday Roast

Menu:

Smoked Duck Crown, Fermented Plum Glaze and Puffed Buckwheat with a Pickled Plum Chutney

Confit Duck Leg Rice

Duck Choux Farci

Roasted Beetroot, Dill and Sherry Vinaigrette 

Bitter Leaves and Pear

Poached Pears, Custard Tart Nutmeg and Candied Stem Ginger

Price - £90 for 2 people

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