Our Food

Ian's modern English style of cooking places great emphasis on regional and seasonal ingredients; yet is firmly influenced by his training in classical French and Italian cusine.

 

Ian is passionate about creating dishes from quality, fresh ingredients and works closely with select local suppliers who source only the finest produce to ensure that all of our menu is created from ingredients of the best quality.  All of our beef is 28 day dry aged; the chicken and pork are free range; the seafood and fish are fresh from the North Sea. 

 

Our market menu changes monthly to take advantage of the local seasonal produce that is available; the a la carte menu changes four times a year to capture the delights of the english seasons such as game, lobster, crab, spring lamb, wild mushrooms and samphire grass