The menu
Written every Tuesday, once we know what the farms, the boats and the moor have sent us.
Bread & butter
Sourdough from our own starter, cultured butter, whipped beef dripping
Grower Champagne, Pierre Gerbais, Côte des Bar
Scallop
Hand-dived Orkney scallop, brown butter, Bramley apple, dill oil
Chablis Premier Cru, Domaine Pattes Loup, 2021
The moor
Chanterelles, wild garlic, pickled bilberries, aged Lancashire from a farm below Winter Hill
Savagnin, Domaine de la Tournelle, Jura
From the fire
Cornish hake cooked over embers, charred leek, Morecambe Bay mussel sauce
Bacchus, Westwell, Kent, 2023
Bowland lamb
Loin and slow-cooked shoulder, smoked onion, wild garlic, lamb fat potato
Cru Beaujolais, Morgon Côte du Py, Jean Foillard
Dry-aged beef
Sirloin aged sixty days in our salt chamber, bone marrow, nasturtium
Northern Rhône Syrah, Saint-Joseph, 2019
Honey
Burnt honey custard, heather honey ice cream, toasted oats, sorrel
Tokaji Aszú, 5 puttonyos, 2017
By the fire
Petits fours in the snug, with coffee, herbal tea or a dram
A dram from our whisky shelf, chosen with you
Bread & butter
Sourdough, cultured butter, roasted garlic and thyme
Grower Champagne, Pierre Gerbais, Côte des Bar
The moor
Chanterelles, wild garlic, pickled bilberries, aged Lancashire
Savagnin, Domaine de la Tournelle, Jura
Ember-roast celeriac
Baked whole in the coals for eight hours, hazelnut, brown butter, truffle
White Burgundy, Saint-Aubin, 2021
Smoked onion
Onion petals filled with mushroom broth, wild garlic, crisp potato
Cru Beaujolais, Morgon Côte du Py, Jean Foillard
Beetroot
Salt-aged beetroot glazed over the fire, horseradish, nasturtium
Pinot Noir, Gusbourne, Kent, 2020
Honey
Burnt honey custard, heather honey ice cream, toasted oats, sorrel
Tokaji Aszú, 5 puttonyos, 2017
By the fire
Petits fours in the snug, with coffee, herbal tea or a dram
A dram from our whisky shelf, chosen with you
To start
Sourdough and dripping, then a choice of scallop with apple, or the moor's mushrooms on toast
Bacchus, Westwell, Kent, by the glass
The roast
Dry-aged beef rump cooked over the fire, Yorkshire pudding, dripping potatoes, vegetables from our kitchen garden. Served to share.
Northern Rhône Syrah, by the glass or carafe
Pudding
Burnt honey custard, or a plate of Lancashire cheeses with oatcakes and chutney
Tokaji Aszú, by the glass
Hover a course
"The best pairing is the one that makes you forget there's a pairing at all."Clara Hesketh, sommelier