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.

SAMPLE MENU

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