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

Fish Soup    5.7
Cold Roast Hereford Rump, Chicory & Anchovy    7.0
Cured Trout, Potato, Samphire & Dill   7.0
Beetroot, Boiled Egg & Watercress   6.5
Salt Cod, English Tomato & Little Gem   6.5

Skirt Steak, Fries & Ketchup    17.5
Hake, Leeks & Sea Purslane   15.6
Turnip Cake & Pickled Red Cabbage 13.5
Roast Pigeon, Carrots & Green Sauce 14.9
Braised Lamb, Kale & Butterbeans    16.5

 New Potatoes     3.0    Spring Greens     3.0
Green Salad 3.0     Bread & Butter     1.7

Treacle Tart    6.2
Chocolate Brownie & Creme Fraiche Ice Cream    6.6

Blackberry Posset   5.9
Apple & Cider Sorbet   6.2

Plum Ripple Ice Cream (per Scoop)   3.5
Brownie Ice Cream (per Scoop)    3.5
Apple & Cider Sorbet (per Scoop)    3.5

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