MENUS AA Two rosette logo

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, lettuce, tomatoes, squash, onions, courgettes and fennel to name just a few are grown on our estate and picked daily.

See the 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 Slow cooked tongue n cheek pressing
Artisan Meat Platter to Share Salt baked beetroot and sweet potato salad Venison T Bone to share
Fish Pie Veal schnitzel with cured ham Josper roasted Chicken, lemon, garlic and thyme
Confit Potato and Caramelised Onion Tart Lamb Shank Tagine to share Flatbreads
Roasted Pumpkin Triple Cooked Chips  Pear Tart Tatin to share