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Join us for an evening of live fire dining, everything cooked over hot coals, licked by flame & kissed with smoke!
Chef Manager, Joe Parke, will be cooking up a tapestry of flavours using seasonal produce and products made in our zero waste kitchen
Hay smoked Hart’s wild trout, beetkraut, fermented cream infused with horseradish, wood fired wheaten
Smoked & roasted pumpkin, beetkraut, fermented cream infused with horseradish, wood fired wheaten
Spit roast Plump Hill Farm pig belly Porchetta, stuffed with Longhope quince, Chef’s nduja, fennel seeds,
lemon zest & the School’s garden herbs
Ash roasted celeriac, koji garum roasted mushrooms, fermented garlic honey, cep powder & soy glaze, crispy onions
All served with
potatoes roasted under the porchetta (except for the veggies of course...), rescaldo squash, woodfired peperonata, salsa verde
Clay oven wood fired fig tarte tatin, pine miso caramel, charcoal cream, black sesame praline
All meat is naturally reared, slow grown, grass-fed, free-range, native breed.
Locally grown seasonal vegetables & potatoes from Ragman's Lane Farm
British single variety lumpwood charcoal & air-dried hardwood logs from John at Birchwood Forestry
Vegan and vegetarian also catered for.
A feast for all the senses!
Our licensed bar will be open with local beers, lager, cider, Gin, Spirits and soft drinks too.