The fullest expression of what we do — with the minimum amount of faff. From November 1st.

Why the change?

On a recent trip to San Sebastián, I went to a restaurant that placed around 30 different little plates in front of me. It was exciting — I loved getting to try so many things — but then the chef spent nearly half an hour explaining each one in intricate detail. We were starving, couldn’t talk to each other and it became a bit stressful trying to take it all in. It summed up both the magic and the madness of the traditional tasting menu format for me. So I decided to rethink how I approach mine.

As part of this review, I’ve also taken a close look at our sustainability footprint. Creating bespoke versions of our tasting menu for individual dietary requirements has unfortunately led to a significant amount of additional work, ingredients and waste. In a professional kitchen, every element is prepared in batches — we can’t simply make “one” of something — which means valuable produce often ends up discarded.

To reduce this impact, and because our dishes are already available à la carte for those with specific preferences, I’ve made the decision to offer just one standard tasting menu going forward.

The new menu

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. Instead of seven to ten separate visits to your table, we’ve designed the experience around just four, giving you more time to connect with the food, enjoy the conversation and savour your wine.

Here’s a sample of what that looks like:

Our Tasting menu £95pp

Snacks 

Artichoke, hazelnut, miso 

Bone marrow, herbs, crispy fat

Venison 

Tartare, blackberry, horseradish 

Bone broth, mushroom

Onion bread, whipped bone marrow butter 

Crab

Brown crab, kaffir, bisque 

White crab, garlic, almond 

Duck

Confit leg, back pepper, duck crackling 

Roasted breast, burnt honey, mandarin 

‘Leftovers’, celeriac 

Milk

Dulce de leche 

Ricotta 

Yoghurt