DAILY SEASONAL MENU Our view on the food we serve is quite simple
It has to be enjoyable and memorable, for all the right reasons
To achieve that we use kitchen talent, extremely simple techniques, and supremely good ingredients
It is clichéd, but we opt for local, seasonal, fresh, organic and foraged—unless none of those provide the right ingredients, in which case we look elsewhere.
Typical dishes for this time of year (Spring 2010)
St Tola goats cheese on toast
Middle Eastern spiced carrot soup, sourdough
Potted Cornish crab, sourdough toast
Hummous & toasted seeds
Sticky Eastbrook ribs
Pan fried black pudding, chilli apple compote
Eastbrook Farm saddleback pork belly slow cooked with fennel and sherry cannellini beans, chillli jam
