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     4.7
Umberto's Olives    4.9

Fish Soup, Rouille, Gruyere & Croutons   6.4
Beetroot, Boiled Egg & Watercress   6.6
Baby Monkfish Tail, Deep Fried Samphire & Saffron Aioli 8.9
Pork Belly, Chicory & Roasted Shallot  7.9
Pickled Mackerel, Carrots, Parsley & Creme Fraiche  6.1
Devilled Kidneys on Toast 7.5

Skirt Steak, Fries & Horseradish 18.9
Plaice, Leeks & Sea Beet  16.2
Roast Squash, Lentils, Goats Curd & Mint  15.0
Lamb Shoulder, Turnips & Green Sauce  17.7
Creedy Carver Duck Breast, White Beans & Bacon   17.5
Partridge, Girolle & Trotter Pie  14.5

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

Chocolate Slice & Creme Fraiche 6.9
Buttermilk Pudding, Tea-soaked Prunes & Cinnamon Biscuit  6.2
Steamed Treacle Pudding & Pouring Cream 6.7
Apple Pie & Vanilla Ice Cream (+15 mins) 6.1
Pear Trifle    6.7

Coffee Ice Cream (per scoop)    3.5
Brown Sugar & Hazelnut Praline Ice Cream (per scoop) 3.5

Cheeses (each):     3.4
Colston Bassett, Lincolnshire Poacher, Spenwood, Tunworth