24/03/2026
Menu below…but the final few tickets are available for our last batch of Mangalitza pork this Friday night…it’s the only way to taste this gloriously sweet and melting culatello before it’s gone!
With the very apparent onset of spring, we are pulling out a few preserved treats from last years summer veg garden to lighten things up; peas, blackcurrants and elderflower will be making an appearance along with (inevitably) a little fresh wild garlic and some of the last of the winter veg, such as the celeriac.
We will even be transporting you straight back to 1985 with a slightly more refined version of that finest of hybrids - The Arctic Roll.
Oh, and of course the pork…plenty of pork 🐷
Link to book in bio.
📸
On the table
Bread sticks, smoked pigs cheek, fennel pollen
Crackling, apple jam
To start
Smoked sausage, black walnut ketchup, dill pickle
Porchetta, celeriac remoulade, parsley salad
From the wood fire
Sirloin chop, pigs head pie, garden peas, pancetta, wild garlic, lovage
Confit pig fat potatoes, lemon, sage
Blackcurrant and elderflower arctic roll
