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     4.4
Umberto's Olives    4.2

Smoked Middlewhite Shoulder & Pickled Red Cabbage    6.5
Cured Trout, Potato & Tarragon   7.0
English Tomato, Bread & Berkswell   6.5
Mussels, Samphire & Chilli   8.0
Devilled Kidneys on Toast   6.9
Brown Shrimp, Kohlrabi & Capers   8.5

Skirt Steak, Fries & Ketchup   17.5
Sea Bream, Roast Cauliflower & Sea Beet  15.6
Broccoli, Courgette & Goats Curd   14.0
"Egghouse" Pork Chop, Chard & Beer Mustard  15.2
Rack of Lamb, Green Beans & Anchovy   19.0
Featherblade, Carrots &Horseradish  18.0

 New Potatoes     3.3    Spring Greens     3.3
Green Salad    4.0     Bread & Butter  2.0

Raspberry Eton Mess    6.0
Chocolate Slice & Almond Ice Cream    6.7

Buttermilk Pudding & Blackberries   5.9
Steamed Rhubarb Pudding & Pouring Cream   6.2
Cherry Trifle    6.2

Strawberry Sorbet (per Scoop)   3.5
Blackcurrant Ice Cream (per Scoop)    3.5
Sweet Woodruff Ice Cream (per Scoop)    3.5
Peach Sorbet (per Scoop) 3.5

Cheeses (each):     3.3
Oxford Blue, Montgomery, Wigmore