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 (Summer 2010)
Ajo Blanco (Spanish style chilled garlic & almond soup)
Smoked mackerel rillettes, sourdough toast
Shell-on Lechlade River Thames crayfish
Rare breed black pudding and fried duck egg salad
Sticky Eastbrook Farm saddleback ribs
Pan fried black pudding, chilli apple compote
Goats curd with lentils and beetroot relish
Polenta chips, harissa ketchup
Eastbrook Farm saddleback pork belly slow cooked with fennel and sherry cannellini beans, veg & roasted cherry tomatoes
