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    6.1
English Tomato, Bread and Capers    6.5
Cured Trout, Celeriac & Pickled Cucumber 6.5
Lambs Tongue, Carrot & Broad Beans6.2
Brandade 6.5
Potted Duck & Pickled Red Cabbage   6.7

Skirt Steak, Fries & Ketchup    17.5
Witch Sole, Cockles, Kohlrabi & Samphire   15.5
Lentils & Goats Curd   13.5
Breaded Pork Chop, Tenderstem Broccoli & Beer Mustard 15.4
Roast Pigeon, Braised Turnips & Bacon   14.5
Braised Lamb, Peas & Mint16.5

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

Chocolate Terrine, Boozy Prunes & Creme Fraiche 6.7
Cherry Trifle6.2
Raspberry Posset   5.9
Steamed Hazelnut Pudding & Pouring Cream 6.2

Brown Bread & Armagnac Ice Cream (per Scoop)   3.5
Rum & Raisin Ice Cream (per Scoop)    3.5
Blackberry Sorbet (per Scoop)    3.5

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