BLOOD PUDDING, SALTED RHUBARB FROM JANUARY

Hawkshead Red Ale, Staveley

LAKELAND ONION BROTH

BARLEY, SUMMER SAVORY, SORREL

Casa Silva, Los Lingues Carmenere, Colchagua, Chile

HERB FED CHICKEN, BBQ CORN

        Pinot Noir, Domaine Des Vercheres, Burgundy, France

ISLE OF WIGHT TOMATOES

CRAB, SMOKED TOMATO OIL

Cofadre Rose, Rioja, Spain

BEETROOTS BAKED IN HAY

Picpoul de Pinet, Le Pied Marin, Languedoc, France

GIGHA HALIBUT

SHARPES EXPRESS POTATO, MUSSEL, BEACH HERBS

Barton, Chenin Blanc, Walker Bay, South Africa

45 DAY BELTED GALLOWAY

MALTED CELERIAC, BURNT LEEK, ELDERBERRY

Tom & The Peloton, Syrah/Grenache, Ventoux, France

BLACKCURRANTS FROM THE GROUNDS  

Strawberry Bank Damson Gin

PISTACHIO AND PEAR

Pacherenc-du-Vic Bilh, Cuvée Novembre, Brumont, France

OAKCHURCH STRAWBERRY

WHITE CHOCOLATE, ELDERFLOWER

Casa Silva, Late Harvest Semillon/Gewürtztraminer, Chile

Dinner £88 per person / Wines £55 per person

10 COURSE DINNER MENU

BLOOD PUDDING, SALTED RHUBARB FROM JANUARY

The Opportunist, Shiraz, Australia

LAKELAND ONION BROTH

BARLEY, LOVAGE, SORREL

Biurko, Tempranillo Crianza, Rioja, Spain

HERB FED CHICKEN, BBQ CORN

Barton, Chenin Blanc, Walker Bay, South Africa

RAW ROE DEER

PINE, MUSHROOM, TOASTED QUINOA

 Pinot Noir, Domaine Des Vercheres, Burgundy, France

GOLDEN BEETROOTS BAKED IN HAY

La Pied Marin, Picpoul de Pinet, Languedoc, France

ISLE OF GIGHA HALIBUT

SAND CARROT, RAZOR CLAM, CIDER VINEGAR

Biurko Blanco, Rioja, Spain

45 DAY BELTED GALLOWAY

MALTED CELERIAC, BURNT LEEK, ELDERBERRY

Casa Silva, Los Lingues Carmenere, Colchagua, Chile

ENGLISH CUSTARD, APPLE, HAZELNUT

PISTACHIO AND PEAR

Pacherenc-du-Vic Bilh, Cuvée Novembre, Brumont, France

MILK CHOCOLATE, PASSION FRUIT, ORANGE

Casa Silva, Late Harvest Semillon/Gewürtztraminer, Chile