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     4.4
Umberto's Olives    4.2
Deep Fried Pig’s Head & Chilli Jam 4.5

Devilled Kidneys on Toast    6.9
Pickled Mackerel, Parsley & Creme Fraiche   6.8
Tenderstem Broccoli, Garlic Toast & Berkswell  6.9
Salt Hake, Tomato & Aioli   6.7
Potted Duck & Pickled Red Cabbage   6.7
Ham Hock, Frisse & Mustard Vinaigrette  5.9

Skirt Steak, Fries & Horseradish   18.0
Hake, Kohlrabi & Brown Shrimp   15.0
Beetroot & Goats Curd Tart   14.0
Roast Partridge, White Beans & Bacon  15.1
Squid & Potato Stew   16.0
Braised Castlemilk Moorit Shoulder, Turnips & Mint Sauce  18.9

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

Chocolate Slice & Creme Fraiche Ice Cream    6.7
Bread Pudding & Butterscotch Sauce    6.2
Poached Damsons, Toasted Brioche & Tonka Bean Ice Cream   6.0
Hot Chocolate Pudding & Pouring Cream (15 mins)   6.7

Brown Bread & Armagnac Ice Cream (per scoop)   3.5
Coffee & Walnut Ice Cream (per scoop)    3.5
Apple & Cider Sorbet (per scoop) 3.5

Cheeses (each):     3.3
Colston Basset, Lincolnshire Poacher, Tunworth