Head chef and owner Chris Ascough has put together some simple recipes from a few dishes that have featured on previous menus. If you have visited us and fancy having a go at making one of the dishes on a menu, we will be pleased to assist you on how to re-create the dish at home – just contact us!

Free Range Pork Loin with Pumpkin Puree & Apple, Cider & Sultana Relish Get cooking

Sea Bream Fillet with Vanilla Sweet Potato, Watercress & Crème Fraiche Get cooking

Apple & Plum Jalousie with Cinnamon & Caramel Ice Cream Get cooking

Frangipane Tart, Caramelised Pears, Maple Syrup Mascarpone Get cooking

Devilled Duck Livers with Poached Egg on Toast Get cooking

Chocolate, Cranberry & Walnut Tart, Cranberry Compote, Vanilla Ice-cream Get cooking