The kitchen

Seasonal brasserie dishes

The menu takes its cues from market vegetables, bright herbs and orchard fruit. Expect crisp, fresh flavours to open, generous brasserie cooking at the centre, and a polished finish of fruit or cream. The dishes below offer a taste of that seasonal direction.

Golden roast chicken served with seasonal vegetables, thyme and pan juices.

French cooking, led by the season

Roasted beetroot and apple salad with leaves, herbs and toasted walnuts.

Beetroot, apple and walnut salad

Sweet roasted beetroot meets crisp apple, peppery leaves and a lively herb dressing, finished with toasted walnuts.

Roasted beetroot, apple, mixed leaves, walnuts, fresh herbs, cider vinaigrette

Roast chicken with market vegetables

Golden roast chicken with tender seasonal vegetables, thyme and a spoonful of savoury pan juices.

Chicken, seasonal market vegetables, thyme, pan juices

Poached pear with vanilla cream

Soft pear carries a delicate orchard sweetness, balanced with cool vanilla cream and a crisp oat crumble.

Pear, vanilla cream, oat crumble