Stacked full of healthy but hearty vegetarian and vegan dishes, our new Winter Warmers Menu was designed by our Executive Chef, Jason Loy, and celebrates the best of British seasonal vegetables. “Beet” the blues with dishes such as: Welsh Leeks with Whipped Goat’s Cheese, Soft Poached Quail Egg & Toasted Hazelnuts (v); Rainbow Beetroot with Heritage Carrot, Chicory, Walnut, Grapefruit & Toasted Seeds (vg) or Roasted Chestnut & Celeriac Soup with Truffle Cream (v). Mains include Kent Winter Vegetable Stew with Horseradish Dumplings (vg); Wild Scottish Mushroom Pie with Winchester & Black Winter Truffle (v) or Josper-Roasted Cauliflower Steak with Baby Welsh Leeks, Fermented Black Garlic & Hazelnut (vg).

All starters and mains are available on the All Day Menu or guests can make the most of the set lunch option and enjoy two courses for £17, every Monday to Friday from 12pm – 4pm.