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

Fish Soup, Croutons, Rouille & Gruyere    6.5
Rabbit Liver, Kidneys & Swede   5.9
Ham, Egg & Celeriac   5.7
English Tomato, Bread & Berkswell   6.5
Cold Roast Middlewhite & Pickled Red Cabbage   6.5
Lambs Tongue, Radish & Spring Onion   5.9

Skirt Steak, Fries & Ketchup   17.5
Cod, Mussels, Broad Beans & Wild Garlic   15.6
Lamb Rump, Chard & Anchovy   16.8
Courgette, Butterbeans, Goat's Curd & Mint  13.6
Guinea Fowl, Lentils & Aioli   15.1
Braised Rabbit, Peas & Little Gem   15.4

 Jersey Royals     3.3    Spring Greens     3.3
Green Salad    4.0     Bread & Butter  2.0     Welsh Rarebit   4.5

Apple & Calvados Trifle    6.2
Chocolate Caramel Brandy Cream    6.7

Steamed Treacle Pudding & Pouring Cream   6.2

Maple Syrup & Walnut Ice Cream (per Scoop)   3.5
Apply & Cider Sorbet (per Scoop)    3.5
Strawberry Sorbet (per Scoop)    3.5

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