Tag Archives: 2017

New Year, New Menu

Pan-fried scallops, creamed celeriac, bacon, salsa verde

The sunshine’s somewhat deceiving, there’s a distinct chill in the air and the memory of snow hasn’t quite faded, but we couldn’t resist adding a sprinkling of spring to our brand new menu. Bursting with winter warmers, we’re serving English’s fish stew, and seabass with garlic pomme purée, spinach, chanterelles & red wine jus – or enjoy plates that prove […]