On The Menu This Week
We’re into our second week back now, with a few new comforting dishes getting added to our menu.
We’re into our second week back now, with a few new comforting dishes getting added to our menu.
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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.
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.
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.
The weeks are flying by in a busy blur, but I’ve still found time to play around with some brilliant new ingredients.
North Yorkshire salt aged short beef ribs have been confit’d for 10 hours in salt aged, roasted beef fat with fennel, garlic and black pepper. The sauce is made from the confit liquor,...
We’re giving our salt aged Yorkshire ducks some more love this week. As a special, there’s a half bird glazed in burnt honey, mandarin and soy. The leg is confit’d in duck fat with anise, mandarin peel and black pepper; the breast is pan roasted, brushed with the same glaze and finished with a touch...
We’re in danger of turning into a lobster house at this rate — however much we order in, they always gets snapped up by the first tables of the day.
If you don’t want to miss out, drop us an email at least two days ahead and we’ll pre-order one for you.
Our whole lobsters come in at around 600g. We...
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