Having worked at some of the country’s top restaurants, including St John and the Hand & Flowers, Matt has now returned to the countryside that he grew up in, to open up his first solo venture.  With a passion for British food, you’ll only find seasonal and local dishes on the menu, which changes daily – as often as Matt’s mood in fact.  And as much as possible, he tries to source produce from within the Hundred itself.  You’ll find a recent sample menu below to tickle your taste buds!  

For groups of 8 or more we offer a banqueting style of dining - meaning you choose 1,2, or 3 dishes from each course and we serve each dish on large platters brought to the table to encourage interaction and sharing. Matt can also offer a bespoke banqueting menu, especially tailored around our guests' tastes.


Noceralla Olives     3.5
Rock Oysters (each)    3.0

House Terrine    5.8
Fish Soup    6.1
Devilled Kidneys on Toast    6.9
Kohlrabi, Pomegranate & Radish    6.5
Cold Roast Hereford Rump, Dandelion & Anchovy    7.0
Squid, Red Wine & Sea Purslane   7.9

Skirt Steak, Fries & Aioli   17.5
Plaice, Fennel & Tartare   15.0
Pressed Potato, Onion & Berkswell  13.6
Partridge & Bacon Pie   13.8
Braised Lamb Shoulder, Turnips & Green Sauce    16.5
Roast Mallard, Braised Carrots & Pickled Red Cabbage    15.9

 Pink Firs     3.5    Spring Greens     3.0
Green Salad 3.0     Bread & Butter     1.7

Chocolate Brownie & Almond Ice Cream    6.7
Bread Pudding & Butterscotch Sauce    6.0

Quince Trifle   6.2
Rice Pudding & Fig Jam   6.0
Poached Pear & Toasted Brioche   6.2

Toffee Ice Cream (per Scoop)   3.5
Blackberry Ripple Ice Cream (per Scoop)    3.5
Apple & Cider Sorbet (per Scoop)    3.5

Cheeses (each):     3.3
Colston Bassett, Isle of Mull, Tunworth