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 will be designed for two to share and puts a spin on the classic Sunday Roast
Menu:
Porchetta & Salsa Verdé Rosemary & Garlic Roasted New Potatoes BBQ Courgette, Blistered Tomatoes, Burrata, Basil and Pine Nuts French Beans, British Asparagus, Chard and Balsamic
Lemon Polenta Cake, Cherries, Elderflower and Pistachio
