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The Estate Grill, a long time in the planning, is a reflection of our commitment to providing a simpler more ingredient-led style of cooking. Using fresh, seasonal produce, much of which is grown and reared on our extensive land, our aim is to be as self-sufficient and sustainable as possible.

Many of our vegetables and salad ingredients including aubergines, beetroot, salad leaves, tomatoes, squash, onions, courgettes and fennel to name just a few are grown on our estate and picked daily.

See a sample menu here.

On a Sunday until 4pm we also offer a Sunday Lunch menu that sits alongside our usual Estate Grill menu.

Click on each image to view it at a larger size, or see all the images in a slideshow.

Whitebait with Citrus Mayonnaise Whipped duck livers & foie gras Garden Heritage Tomato Salad, Baby Mozzarella and Basil
Artisan Meat Platter to Share Salt baked beetroot and sweet potato salad Asparagus wrapped in Bacon with Truffled Duck Egg
Scallop, Garden Peas, Black Pudding and Candied Orange Veal Sirloin Josper roasted Chicken, lemon, garlic and thyme
Rib Eye cooked on the Josper Pork Belly, Turnip Choucroute and Baby Turnips Flatbreads
Roasted Pumpkin Triple Cooked Chips  Egg Custard Tart to Share