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     4.9
Umberto's Olives    4.7
West Mersea Rock Oysters
3.0 each or 1/2 dozen for 15.0

Potato Soup   6.0
Cold Roast Middlewhite Loin & Pickled Celeriac   6.9
Devilled Kidneys on Toast  7.5
Brown Shrimp, Kohlrabi, Pickled Cucumber & Sea Purslane  8.8
Purple Sprouting Broccoli, Garlic Toast & Berkswell   7.5
Pickled Mackerel, Carrot, Parsley & Creme Fraiche 6.8

Skirt Steak, Fries & Aioli   18.9
Turnip Cake & Pickled Beetroot   14.0
Hake, Fennel & Saffron Aioli   16.0
Crispy Duck Leg, Lentils & Pickled Red Cabbage  16.8
Featherblade, Swede & Pickled Walnut   18.9
Braised Lamb Shoulder, Carrots & Mint Sauce  17.0

 Welsh Rarebit 4.5 New Potatoes     3.5    Spring Greens     3.3
Green Salad    4.0     Bread & Butter  2.0

Treacle Tart & Tonka Bean Ice Cream 6.4
Chocolate Slice, Hazlenut Biscuit & Creme Fraiche Ice Cream (n)    7.0
Rhubarb Trifle (n)    6.8
Burnt Cream   6.4

Coffee & Walnut Ice Cream (n) (per scoop)   3.5
Apple & Cider Sorbet (per scoop)    3.5
Blood Orange Sorbet (per scoop) 3.5

Cheeses (each):     3.4
Colston Basset, Lincolnshire Poacher, Tunworth