Menu sans Meat

Over the winter period, also known as the hunger gap, certain produce can be sparse whilst choosing to cook in a localised and responsive way without compromising our ethos. This season we found ourselves without meat in the restaurant, over the past few weeks we have been waiting for some animals to age and have chosen to not serve meat during this period.

We never aim to have a main course through the menu but as the courses progress we create an increase in the richness of flavour of the dishes. We have found that fish and fungi have provided this balance in the absence of meat.

Line caught pollock from the Cornish coast with barbecued Tarroco blood orange. Tom Yum style broth made with lemon verbena vinegar, spring onion & langoustine shell oil, fish sauce, lemongrass and chillis grown on the landing and infused with the orange leaves making sure nothing is wasted.

Lions mane mushroom grown by our friends Polyspore in Altrincham , is marinated in mushroom shio koji, barbecued and glazed in seabuckthorn vinegar and corn miso from our fermentation chamber.