Step into history. Taste it. Be part of the story. Take a journey of culinary discovery.
A Journey Through History
Our
Journey Through History invites you to experience a menu inspired by centuries
of British culinary heritage. Choose between The Discovery, a
captivating trip through Dinner's most cherished dishes, or The Legacy, an extended journey through Heston’s most celebrated creations.
Available in the Main Dining Room daily (closed Tuesdays and Wednesdays).
The Discovery £155
Monday, Thursday & Friday 12:00-14:00 & 18:00-20:30
Saturday & Sunday 12:00-14:30 & 18:00-21:00
The Legacy £195
Monday, Thursday & Friday 12:00-13:30 & 18:00-20:00
Saturday
& Sunday
12:00-14:00 & 18:00-20:30
Menu subject to change due to seasonal availability of produce.
Wine pairing options are also available.
The Discovery
Earl Grey Tea Cured Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Rice & Flesh
(c.1390)
Saffron, beef cheek, red wine
(available on The Legacy)
***
Powdered Duck Breast
(c.1670)
Roast & pickled beetroot, spiced umbles
***
Olive Oil ‘Perfume’
(c.1300-1200 BCE)
Maury wine, fig, pear, goat’s milk ice cream
(available on The Legacy)
Tipsy Cake
(c.1858)
Spit roast pineapple
***
Set Menu
Our menu offers modern dishes, inspired by historic British gastronomy for £95
Available Monday, Thursday and Friday lunchtime (closed on Tuesdays and Wednesdays).
Menu subject to change depending on seasonal availability of produce.
Vegetarian & vegan options available.
Starters
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait, grilled bread
c.13th–15th century
Earl Grey Tea Cured Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
1730 The Complete Practical Cook by Charles Carter
Mains
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
1830 The Cook and Housewife’s Manual by Mistress Meg Dodd
Roast Pumpkin
(c.1660)
Hen-of-the-woods mushroom, delica pumpkin & cavolo nero
1660 The Accomplisht Cook by Robert May
***
Desserts
Tipsy Cake
(c.1858)
Spit roast pineapple
1858 The English Cookery Book by J.H. Walsh
Olive Oil ‘Perfume’
(c.1300-1200 BCE)
Maury wine, fig, pear, goat’s milk ice cream
1300 – 1200 BCE Pylos Linear B Tabletll
Christmas Day Menu
Our chefs have curated a tasting menu to be enjoyed in the restaurant on Christmas Day. Reservations are available from 12:30 to 19:30. Menu is priced at £375 per person.
Full payment for the menu is required in advance for all reservations. Any extras plus service will be charged on the day.
Menu subject to change due to seasonal availability of produce.
Snacks
***
Plum Meat Fruit
(c.1500)
Smoking bishop, chicken liver parfait & grilled bread
***
Lobster Frumenty
(c.1390)
Grilled lobster, smoked sea broth, spelt & lovage
***
Alows of Beef
(c.2016)
Smoked onion, ox tongue, sweetbread & black truffle
Minced meat pie with caviar
***
Sambocade
(c.1390)
Black truffle, Tunworth, London honey & smoked walnuts
***
Cherry Isle
(c.1648)
Amarena cherry, chocolate chantilly, coconut & Kirsch ice cream
or
Christmas Tipsy Cake
(c.1810)
Spit roast pineapple & sherry
***
Sweetmeats
Please inform us of any allergies & ask for further details of dishes that contain allergens.
New Year's Eve Menu
Our Chefs have curated a tasting menu to be enjoyed in the restaurant for dinner on New Year's Eve. Reservations are available from 17:30 to 21:00. Menu is priced at £275 per person.
Full payment for the menu is required in advance for all reservations. Any extras plus service will be charged on the day.
Menu subject to change due to seasonal availability of produce.
Snacks
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Sherried Scallop
(c.1965)
Smoked cauliflower, shiitake & caviar
***
Powdered Duck Breast
(c.1846)
Grilled red cabbage, spiced umbles & pickled cherries
Served with truffle mashed potatoes
***
Cherry Isle
(c.1648)
Amarena cherry, chocolate chantilly, coconut & Kirsch ice cream
or
Tipsy Cake
(c.1858)
Spit roast pineapple
***
Please inform us of any allergies & ask for further details of dishes that contain allergens.
Chef's Table
For a behind the scenes dining experience, the Chef's Table offers an intimate insight into the energy and activity of the kitchen. Accommodating two to six guests, a bespoke menu will be served direct to your table by the chef. Your own dedicated sommelier will be on hand throughout the meal to advise on wine pairings to suit every occasion.
Six Course Menu - £215 lunch and dinner
Eight Course Menu - £255 lunch and dinner
(excluding 15% discretionary service charge)
Sample Eight Course Menu
Earl Grey Tea Cured Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
Meat Fruit
(c.1500)
Mandarin, Chicken Liver Parfait & Grilled Bread
Rice & Flesh
(c.1390)
Saffron, beef cheek, red wine
(available on 8 Course)
Powdered Duck Breast
(c.1670)
Roast & pickled beetroot, spiced umbles
Olive Oil ‘Perfume’
(c.1300-1200 BCE)
Maury wine, fig, pear, goat’s milk ice cream
(available on 8 Course)
Tipsy Cake
(c.1858)
Spit Roast Pineapple
Nitrogen Ice Cream Trolley
(c.1900)
£215 - 6 Courses
£255 - 8 Courses
The King's Table
Sample 5 Course Menu
Earl Grey Tea Cured Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Seabass in Cider
(c.1940)
Flamed mussels, smoked onion & trout roe
Or
Roast Pumpkin
(c.1660)
Hen-of-the-woods mushroom, delica pumpkin & cavolo nero
Or
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
***
Olive Oil ‘Perfume’
(c.1300-1200 BCE)
Maury wine, fig, pear, goat’s milk ice cream
Or
Tipsy Cake
(c.1810)
Spit roast pineapple
***
Nitrogen Ice Cream Trolley
(c.1900)
***
Wine
Our wine list features around 850 bins, having developed relationships with Chateaux & Estates from around the world.
With a depth of vintages from top producers as well as smaller vineyards with limited allocations.
We also offer an extensive list of wines by the glass, a perfect opportunity to explore pairings with the dishes from the menu.
To request a copy of our current wine list, please email [email protected].