There’s something special about cooking
I find there’s a rare pleasure in being able to bring together the finest ingredients on a plate. Slowly layering blossom and grain. For me it opens a doorway to endless play. Remixing the staples of the British cookbook in vibrant, unexpected ways. Drawing on personal experience to redefine the classics.
More than that though, I love a table that’s as noisy as my kitchen. A laden table is an invitation to bring people together. Good cooking and good conversation are two things I never tire of. It’s my good fortune that they’re so often found together.
Adam Smith
Our menu contains allergens. If you suffer from a food allergy or intolerance please inform a member of the restaurant team upon placing your order. Game meat may contain shot. A discretionary service charge of 15% will be added to your bill. All prices include VAT.
From the Pantry
- Cheese & Onion ‘Sandwich’
- Cornish Otoro ‘Labb’
- Caviar ‘Bun’
- Dorset Crab & Thai Green
- Radish & Yuzu
- Jellied Devon Eel
From the Larder
- BBQ Scallop — Caramelised Lime, Spruce, Hot Sauce
- Grouse ‘Pie’ — Elderberry, Beetroot, Radicchio
- Lancashire Kohlrabi — Kaluga, Walnut, Wasabi
From the Stove
- Squab Pigeon — Brown Butter, Black Truffle, Yellow Wine
- Wyndford Farm Wagyu — Shallot, Savoy Cabbage, Turnip
- Turbot ‘Jubilee’ — Native Lobster, Caramelised Cauliflower, Salted Grapes
- Line-Caught Sea Bass — Scottish Girolles, Baby Gem, Baked Rice
From the Pastry
- Selection of Woven Cheeses — £16 Supplement, £28 Additional Course
- Signature Chocolate — Sea Salt, Crème Fraîche, Cocoa Nibs
- English Strawberries — Yuzu Posset & Croissant Ice Cream
- White Lady Peach — Lemon Verbena, Bee Pollen, Estate Honey
Treats
- Macadamia ‘Ice Cream Sandwich’
- Mango & Lime Pavlova
- Cherry & Zallotti Teacake
- The Woven Bar
- English Negroni Jelly