Author: Liz Cottam
We’re into our second week back now, with a few new comforting dishes getting added to our menu.
We’ve got six services left before we break for Christmas. We’re then back open on the 27th and 28th for all day services, perfect if you need a proper break from the leftovers. We’ll also be open on the 30th and of course for the big one on the 31st.
How is it only a couple of weeks until Christmas? This is our penultimate week before the big day, and I’ve been deep in Christmas flavours and nostalgic classics so far this week, twisting them into specials that still feel very us.
We’re into our final three weeks before our Christmas break (last service Sunday 21st) and now that December’s here, I’ve given in and we’re leaning into all of the festive flavours.
Yorkshire puddings filled with caramelised celeriac, oxtail gravy and roasted roscoff onions are on the small plates this sunday, but of course they can also be ordered to sit alongside a côte de boeuf, juicy pork chop, slow cooked short rib or confit duck leg as part of the main event.
Beef fat and butter poached lobster with smoked, salt aged beef fat Bloody Mary sauce returns to the specials, alongside, sticky sweetbreads, confit aged beef rib with black garlic sauce, and our creamy smoked mussel chowder with yuzu.
It’s absolutely freezing out there, so we’re keeping warm with more winter dishes this week.
Last Sunday you gave our giant doughy–crispy Yorkies stuffed with rich beef gravy, roasted onions and caramelised celeriac an unbelievable reception — so they’re back again this Sunday.
This week our lobster tail is poached in salt aged beef fat and served with a Bloody Mary sauce made from sun dried tomatoes, Worcestershire sauce, vodka, celery salt and smoked beef fat.
It’s always bonfire night in our kitchen.
This week we’re charring more thick cut 600g porterhouse pork chops, super aged 750g côte de boeuf cooked the darker side of pink. Aged Yorkshire duck breast, charred and lacquered in burnt mandarin and honey.
Beef and oysters are such a timeless combination. This week, I’ve deep fried an Isle of Mull oyster in aged beef fat and then BBQd a hen of the wood mushroom and then dressed them in horseradish pickle.
Our new tasting menu features around twelve plates, served in connected sequences. Each sequence explores a single ingredient through multiple preparations — a deeper, longer, more focused expression of flavour.
I love sharing new things I’m cooking — the ingredients that catch my attention and the ideas that start to form around them. But there are a few cracking dishes that have been with us since day one and they deserve mentioning.