Step into history. Taste it. Be part of the story. Take a journey of culinary discovery.
A Journey Through History
Our Journey Through History tasting menu is available daily as 6 Courses (£155) or 8 Courses (£195).
Available in the main dining room daily (closed on Tuesdays).
12:00-13:30 & 18:00- 20:30 Monday to Sunday
Menu subject to change due to seasonal availability of produce.
Wine pairing options are also available.
A Journey Through History
Coronation Chicken Tartlet
(c.1953)
Apricot, raisins & smoked almond
***
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Meat Fruit
(c.1500)
Mandarin, Chicken Liver Parfait & Grilled Bread
***
Turbot in Cider
(c.1940)
Flamed mussels, smoked onion & trout roe
(available on 8 Course)
***
Hereford Beef
(c.1830)
Mushroom ketchup, smoked onion & bone marrow
***
Tipsy Cake
(c.1858)
Spit Roast Pineapple
(available on 8 Course)
***
Tarte of Strawberries
(c.1591)
Vanilla cream, mountain pepper & strawberry sorbet
Heston’s Dodger with Jam
(c.1960)
Buttercream & raspberry
£155 - 6 Courses
£195 - 8 Courses
À La Carte - Lunch
Our menu offers modern dishes, inspired by historic British gastronomy.
3 courses - £75
Available Monday - Sunday lunchtime (closed on Tuesdays).
Menu subject to change depending on seasonal availability of produce.
Vegetarian & vegan options available.
Starters
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
1730 The Complete Practical Cook by Charles Carter
Salamagundy
(c.1723)
Radish, beetroot & pickled walnuts
1723 The Cook’s and Confectioner’s Dictionary by John Nott
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
(£15 supplement)
***
Mains
Cod in Cider
(c.1940)
Flamed mussels, smoked onion & trout roe
1940 Good Fish Dishes by Ambrose Heat
Sparrow Grass
(c.1821)
Buttered asparagus, pink fir potato & mushroom dressi
1821 Vegetable Cookery by Martha Brotherton
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
(£20 supplement)
1830 The Cook and Housewife’s Manual by Mistress Meg Dodd
***
Side Orders
Hispi cabbage & onion
£8.00
Mixed leaf salad
£8.00
New potatoes
8.00
Perfectly imperfect triple cooked chips
£10.00
Desserts
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower & apple, pickled blackberry, smoked candied walnuts, sorrel
1390 The Forme of Cury by The Master Cooks of King Richard II
British Cheese
Apple & plum chutney, fig & perry paste, seeded crackers, oat biscuits & bread crackers
Tipsy Cake
(c.1858)
Spit roast pineapple
(£15 supplement)
1858 The English Cookery Book by J.H. Walsh
À La Carte - Dinner
Our menu offers modern dishes, inspired by historic British gastronomy.
3 courses - £135
Available Monday - Sunday dinnertime (closed on Tuesdays).
Menu subject to change due to seasonal availability of produce.
Vegetarian & vegan options available.
Starters
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
13th–15th century
Earl Grey Tea Cured Salmon
(c.1730)
Gentleman’s relish & pickled lemon salad
1730 The Complete Practical Cook by Charles Carter
The Truffle
(c.1500)
Truffle, mushroom parfait & grilled bread
13th-15th century
Main Courses
Turbot in Cider
(c.1940)
Flamed mussels, smoked onion & trout roe
1940 Good Fish Dishes by Ambrose Heath
Sparrow Grass
(c.1821)
Caramelised cauliflower,macrows & shiitake dressing
Buttered asparagus, pink fir potato & mushroom dressing
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)
Side Orders
Hispi cabbage & onion
£8.00
Mixed leaf salad
£8.00
New potatoes
£8.00
Triple cooked chips
£10.00
Desserts
Tipsy Cake
(c.1858)
Spit roast pineapple
1858 The English Cookery Book by J.H. Walsh
Chocolate Bar
(c.1819)
Passion fruit jam & sorbet
1730 The Complete Practical Cook by Charles Carter
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower & apple, pickled blackberry, smoked candied walnuts, sorrel
1390 The Forme of Cury by The Master Cooks of King Richard II
British Cheese
Apple & plum chutney, fig & perry paste, pecan sourdough, oat biscuits & seeded crackers
(£10 supplement)
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
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
Meat Fruit
(c.1500)
Mandarin, Chicken Liver Parfait & Grilled Bread
Turbot in Cider
(c.1940)
Flamed mussels, smoked onion & trout roe
(available on 8 Course)
Hereford Beef
(c.1830)
Mushroom ketchup, smoked onion & bone marrow
Tarte of Strawberries
(c.1591)
Vanilla cream, mountain pepper & strawberry sorbet
Tipsy Cake
(c.1858)
Spit Roast Pineapple
(available on 8 Course)
Heston’s Dodger with Jam
(c.1960)
Buttercream & raspberry
£215 - 6 Courses
£255 - 8 Courses
The King's Table
Sample 5 Course Menu
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Turbot in Cider
(c.1940)
Flamed mussels, smoked onion & trout roe
Or
Sparrow Grass
(c.1821)
Buttered asparagus, pink fir potato, mushroom dressing
Or
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
***
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower, apple, spiced fig & smoked candied walnuts
***
Tipsy Cake
(c.1810)
Spit roast pineapple
***
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].