Three menus, chosen for the whole table in advance. Every one of them is what we are actually cooking that week, not a reduced version of it.
Bread, cultured butter, radish
Chicory, walnut, blue cheese
Hogget, turnip, anchovy
Burnt honey custard
Per head42
Bread, cultured butter, radish
Cured trout, buttermilk, dill oil
Barley, wild garlic, ewe's curd
Whole plaice, brown butter, capers
Cheese, three, with quince
Rhubarb, sheep's yoghurt, oat crumb
Per head68
Thirty covers, the room to yourselves
One sitting, the long menu, and the kitchen will cook to your table rather than to a service.
Wine chosen with you, four weeks ahead
Per head, minimum twenty-four95