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
West Mersea Oysters (each)    3.3

Fish Soup    6.1
Cured Trout, Potato & Dill    7.0
Lamb's Tongue, Spring Onion, Carrot & Radish     6.0
Purple Sprouting Broccoli, Garlic Toast & Berkswell 6.5
Ham, Egg & Beans   5.7
Salt Hake, Bread & Green Sauce   5.9

Skirt Steak, Fries & Ketchup   17.5
Courgette, White Beans  & Wild Garlic   13.6
Cod, Kohlrabi, Pickled Cucumber & Sea Purslane   15.8
Pigeon, Chard & Mustard   15.6
Braised Lamb, Fennel & Mint Sauce   16.8
Belted Galloway Beef Mince & Chips    15.0

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

Sticky Date Pudding, Butterscotch & Tonka Bean Ice Cream    6.7
Baked Egg Custard & Shortbread    6.0

Chocolate Cake & Creme Fraiche Ice Cream   6.7

Rhubarb Ripple Ice Cream (per Scoop)   3.5
Chocolate Sorbet (per Scoop)    4.0
Blood Orange Sorbet (per Scoop)    3.5

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