Supper Club
Monday 29th September
£140 per person

Plum & venison haunch cromesquis
wood fired Baywell crumpet, truffle honey,
fresh truffle, bilberry

Wootton estate chicken liver parfait,
wild damson, hogweed seed spiced bread

Orkney scallop,
crab apple, Daylesford buttermilk, horseradish

Wild roasted mallard and confit leg
beetroot, fig, nasturtium, bitter chocolate

Whipped hazelnut cremeux
caramelised pear, sherry vinegar

Blackberry and Daylesford yoghurt
woodruff, spruce oil

Petits fours

Spaces are limited and booking is essential, so we recommend booking well in advance. Unfortunately, due to the nature of the event and limited kitchen space, we’re unable to accommodate any dietary requirements or allergies, including pescatarian, vegetarian and vegan menus. ​
A discretionary service charge of 12.5% will be added to the bill.