Our Mussels are sourced sustainably.
They taste incredible simply steamed in a light shallot sauce or added to other dishes for a seafood mix.
The joy of extracting succulent offerings from gaping shells and soaking up the fragrant broth with pieces of crusty-soft bread.
A complete sensory food experience.

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. He is a master in the cooking of Mussels,  they taste incredible simply steamed in a light shallot sauce or added to other dishes for a seafood mix.

We’re proud to be working with brilliant British suppliers who source the very best produce.

We only use the finest, fresh, seasonal ingredients from local and specialist producers and our innovative menus change daily. The misnamed Jerusalem artichoke has no real link with Jerusalem, and isn’t related to other artichokes. It looks a bit like a knobbly pink-skinned ginger root and has a sweet, nutty flavour, reminiscent of water chestnuts.

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. Jerusalem artichokes are deliciously sweet, crunchy and nutty and are a sources of B vitamins thiamin and niacin, and iron.

We’re proud to be working with brilliant British farmers who grow amazing local produce.

Something of a Cinderella story, sea bass has grown significantly in popularity over recent years with chefs and home cooks alike coming round to the versatility of the firm white fish. In addition to the juicy texture of the flesh, part of the appeal of sea bass is its attractive silver skin which cooks beautifully and looks striking on the plate

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus.

He celebrates SEA BASS FILLETS with this dish on our A la Carte Menu.
Pan-fried with crispy bacon, roasted red pepper, tomato & basil concassee with chargrilled tiger prawns and asparagus

We’re proud to be working with brilliant British suppliers who deliver amazing local produce every day. We only use the finest, seasonal ingredients from local and specialist producers and our innovative menus change daily.

We celebrate fresh produce; that means we look for berries that are unblemished and bright red with fresh-looking green leafy caps. The fruit should be not too firm and not too soft (there should be no dampness on the bottom of the container).

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. He celebrates the strawberry by using it to add glamour and freshness to his favourite desserts.

We’re proud to be working with brilliant British farmers who grow amazing local produce.