Chef’s seasonal ‘Spring Awakening’ a la carte, enjoy one to four courses for your enjoyment and flexibility

The Spring Awakening menu is available from the 4th of March to the 2nd of May across Friday + Saturday evening

Cured Kames Bay Trout 13.50

shallot + hen’s egg

Three Cuts of Herdwick Lamb 13.00

buckwheat, onion, cultured butter

Wild Cheshire Venison 38.00

Cultivated mushroom, wild garlic, three-cornered leek

North Sea Cod 35.00

young fennel, buttermilk

+

Triple Cooked Potatoes (+6.5)

Purple Sprouting Broccoli (+6.5)

Amendia 65% Chocolate Mousse (v) 12.00

amaranth, crème cru, caramel

Yorkshire Forced Rhubarb (v) 11.50

saffron, meringue, vanilla

Selection of Artisan Cheese 15.00

Eccles cake, chutney, cracker

Please allow 1.5 to 2 hours for Dinner

Sample Menu

We also offer a vegetarian/vegan menu and can accommodate most dietary requirements with advanced notice.