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View Our Starters menu below




  • Duck liver pate with chorizo jam, toasted brioche.
  • Smoked haddock kedgeree, quails egg curried hollandaise.
  • Pan fried pigeon breasts with pearl barley salad, quince jelly.
  • Ham hock terrine with pea shoots, warm Scotch egg & curried beans
  • Brixham crab cakes with saffron mayonnaise
  • Charentais Melon with goats cheese & tomato
  • Seared Cornish scallops with braised puy lentils, roasted beets & sorrel.
  • Curried smoked haddock & quails egg fritters
  • Chilled shellfish fish with chive aioli
  • Pressed salmon, leek & potato terrine with asparagus & wild nettle emulsion
  • Pressed terrine of guinea fowl with smoked ham & Moroccan raisin purée
  • Mustard wild garlic panna cotta with pea cream & crisp Poltimore ham
  • Seared scallops with curried cauliflower purée & charred asparagus
  • Salt & pepper squid with squid ink seafood tortellini
  • Smoked eel with cep broth & wilted watercress
  • Beechwood organic chicken tortellini with smoked mussel jus
  • Roasted quail with artichokes & Cheltenham beetroot
  • Brown trout with wild garlic quinoa & roasted garlic cream
  • Crab, apple & avocado salad with lemongrass broth & pickled pressed cucumber.
  • Seared watermelon with beetroot gravalax& sea purslane
  • Pressed jowl of pork with sesame purée, pickled pears &verjus cream
  • Pumpkin gnocchi with seasonal shellfish, girolles,hazelnut brown butter
  • Moroccan kid fritters with cardamom yoghurt & baba ghanoush
  • Slow cooked duck egg, white asparagus, hazelnut Bon bons, duck crumble
  • Venison & parmesan fritters with papa al pomodoro
  • Duck egg scotch egg with homemade piccalilli



  • Roasted hazelnut coated Somerset brie with carpaccio of vegetables.
  • Fennel and apple arancini, pepper lime consommé
  • Goat’s cheese & beetroot filo galette with poached pears steeped in ginger.
  • Smoked tomato & saffron tart with green sauce.
  • Apple bubble and squeak with toasted sourdough and poached egg
  • Wild garlic & nettle risotto with broad bean pesto
  • Samphire, pear, and hazelnut salad with rosehip dressing
  • Dandelion salad with quails eggs, almonds, with sherry & orange dressing
  • Nettle gnocchi with wild garlic cream & Cornish yarg
  • Roasted artichoke with a pea & goat cheese mousse with wild garlic tomato concasse.
  • Roast beetroot, cherry tomato, soft boiled egg with rye bread raspberry dressing
  • Pickled summer vegetables with sweetcorn sorbet and garden herbs
  • Local quail’s eggs and nettle Benedict, sabayon glaze, spinach, roast beets
  • Heritage tomato salad with sweetcorn pancake & ..mozzarella
  • Summer vegetables, stuffed courgette flowers with smoked minted peas, basil, artichokes, peppers, haricot purée
  • Carrot pancakes with smashed smoky chickpeas & homemade curd
  • Quince Caramelised fig tarte tatin with spiced Dahl
  • Dukkah spiced hens eggs with wilted greens &Moroccan spiced
  • Crispy polenta with pickled cherry tomatoes with lemon mascarpone

We offer a range of different styles of food.

We have created fantastic menus for a whole range of occasions.