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:
Cote de Boeuf with Bearnaise and Peppercorn Sauce Pommes Anna Chips BBQ Vine Tomatoes Roasted Baby Heritage Carrots, Toasted Almonds, Brown Butter and Sultanas
