with seasonal ingredients cooked using a mixture of classic and modern techniques.
Designed by brothers Chris and Jeff Galvin, the menu will include meat and fish from their award-winning suppliers with dishes such as slow cooked beef cheeks in stout & caramelised carrots, Galvin cured smoked salmon with soda bread, charred beetroot and goats curd salad, rarebread sausage rolls, grilled Suffolk pork and cider braised onions, flatbread with tuna and smoked aubergine, spatchcocked Cotswald chicken and green clementine trifle.
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