Lunch

Starter choose from: Gin cured trout with celeriac & apple remoulade, tonic jelly & lemon aioli Asparagus, local ham, crispy duck egg, béarnaise Tomato bruschetta, basil, lemon whipped longley cream cheese & Yorkshire rapeseed oil Main course choose from: Chicken supreme, truffled mash, wild mushroom & tarragon, cavolo nero & marsala sauce Salmon fillet, crushed new potatoes, seasonal greens, split lemon & dill cream sauce Truffle & garlic cauliflower steak, artichoke puree, roast new potatoes & sauteed greens Dessert choose from: Yorkshire rhubarb & vanilla brulee with stemmed ginger shortbread Lemon & raspberry posset Local coffee tiramisu

To Start (Sharing Platters) Creamy Burrata & Heritage Asparagus: Grilled Wye Valley asparagus, hand-torn burrata, pea shoots, and a vibrant mint & lemon oil garnish. Potted salmon with lemon & chive Beef carpaccio, rocket, parmesan & mustard dressing Garlic Focaccia: House-baked with flaky sea salt and served with herb butter. The Main Event Slow-Roasted Yorkshire Heritage Lamb: 12-hour roasted shoulder with salsa verde Spring Greens & Grains: A warm salad of giant couscous, broad beans, and charred tenderstem broccoli with toasted almonds. Whole Roasted Chalk Stream Trout: (The fish option) Finished with a lemon, caper, and dill brown butter Heritage Potatoes: Buttered Jersey Royals tossed with garlic and chives. Dessert: Yorkshire Rhubarb, custard & Stem Ginger Pavlova: Crisp meringue, forced rhubarb compote, stem ginger cream Dark chocolate soil, white chocolate & raspberry mousse