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£40.00
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
Starter:
Hay smoked Hart’s wild trout, beetkraut, fermented cream infused with horseradish, wood fired wheaten
Or
Smoked & roasted pumpkin, beetkraut, fermented cream infused with horseradish, wood fired wheaten
Main Course:
Spit roast Plump Hill Farm pig belly Porchetta, stuffed with Longhope quince, Chef’s nduja, fennel seeds,
lemon zest & the School’s garden herbs
OR
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
Dessert:
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.
