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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 poach...
For me, game is one of the most special ingredients we get to work with.I’m starting with two new dishes. First, roasted red leg partridge with a sauce made out of roasted chicken wing, autumn spices and burnt butter sauce...
For me, game is one of the most special ingredients we get to work with.I’m starting with two new dishes. First, roasted red leg partridge with a sauce made out of roasted chicken wing, autumn spices and burnt butter sauce...
Our wild Hebridean halibut is here and it’s as beautiful and delicious as we hoped - creamy, delicate and I think, a little sweet. I’m serving it with smoked confit garlic sauce and some zesty, foraged rock samphire. You’ll find it on both the main menu and the set menu this week.
This is likely to be the last week we can get our hands on UK bluefin tuna belly — if you’ve been thinking about trying it, it’s now or never.From next week, we’re switching it out for something just as special: wild Hebridean halibut.
Another summer week, and more beautiful things to cook with. The bluefin tuna is still on the menu again this week Yorkshire strawberry season is still spoiling us, too, delivering that flavour burst we wait all year for.
The UK Bluefin tuna belly from last week was such a hit, we’ve kept it on – now also featured on our set menu. We’re serving it with a rich wild mushroom, white pepper and ginger sauce – super aromatic and the perfect match for that buttery belly.
We’re hoping for some good news tomorrow about getting our hands on some UK Bluefin tuna belly. If it comes in, we’ll be serving it BBQ’d with white peppercorn sauce on the large plates.
This week. The Basque, Cantabrian, lightly smoked anchovies with thick spread, confit garlic butter and lemon zest is BACK 🙂 The Prawn Star is still getting lathered in chicken fat and fermented chilli and mandarin hot sauce (burnt butter for those pescatarians out there). Our locally sourced Annabel...