Our Food
Our menus are best suited for flexible, adventurous eaters with a strong focus on seasonally and locally inspired ingredients, including wild and foraged foods sourced from nature’s larder.
Our menus change weekly and have a strong focus on seasonally and locally inspired ingredients, including wild and foraged foods sourced from nature’s larder.
– Spring Course –
Wild Garlic French Toast
w/ Bacon Frazzles and Chilli Jam
Seared Rabbit Loin
w/ Charred Baby Gem, Three Cornered Leek and Buttermilk Dressing, Toasted Rye Crumb
Charred Purple Sprouting Broccoli
w/ Tempus Chorizo and Shallot Salad and Fermented Garlic Hot Honey
Wild Venison Smashburgers
w/ Wild Garlic Pesto and Pickled Fennel
Elderflower Marshmallows
– Autumn Course –
Celeriac and Wild Herb Rosti
w/ Fried Eggs and Chilli Jam
Pheasant Tandoori
w/ Celeriac, Turmeric and Wild Caper Remoulade, Ember Baked Flatbreads
Charred Corn Riblets
w/ Sorrel Yogurt, Pink Pickled Onions and Cherry Plum BBQ Sauce
Big Green Egg Baked Ginger Sponge
w/ Coal Baked Rhubarb
Wild Spice Gingerbread Marshmallows
– Summer Course –
Hay Baked Heritage Carrots
w/ Carrot Top Sauce, Wild Herb Labneh, Fermented Garlic Honey
Hot Smoked Mackerel
w/ Ember Baked Beetroot and Sourdough Flatbreads
Pheasant Tsukune
w/ Crab Apple and Hogweed Seed Tare Glaze and Sesame Beet Leef Seaweed
Wild Herb & Fennel Spit-Roast Porchetta
w/ Squashed Potatoes and Burnt Apple Sauce
Blackberry and Lemon Verbena Marshmallows
– Spring Course –
Wild Game Meatball
Panuzzo Sandwich
Chargrilled Asparagus
w/ Whipped Ricotta, Warm N’Duja and Wild Garlic Seed Caper Dressing
Nettle Pici Pasta
w/ Wild Greens, Chilli and Pangrattato
Wild Herb and Fennel Porchetta
w/ Hedgerow Salsa Verde
Crab Apple Rum Tiramisu
– Autumn Course –
Venison Pastrami Bagels
w/ Celeriac Remoulade
Hot Smoked Fallow Shank
w/ Fire Baked Butternut Squash Puree
Fallow Birria Tacos
w/ Burnt Salsa
Wild Venison Mac ‘n’ Cheese
w/ Bacon and Garlic Crumb
Venison Saltimbocca
w/ Squashed Potatoes and Hedgerow Salsa Verde
– Autumn Course –
Tandoori Pheasant
w/ Celeriac and Wild Garlic Seed Caper Remoulade and Flatbreads
Venison & Black Pudding Smashburger
w/ Nettle Seed Buns
Surrey Fried Rabbit
w/ Three Cornered Leek and Buttermilk Dressing
Pigeon Saltimbocca
w/ Ember Baked Squash and Seasonal Greens
Wild Spice Marshmallows
– Summer Course –
Veg Plot Fritters
w/ Fried Eggs and Hedgerow Salsa Verde
Hot Smoked Cauliflower Wedges
w/ Coal Baked Pepper Romesco Sauce
Ember Baked Beets
w/ Wild Herb Haydari and Sourdough Flatbreads
Blistered Courgette and Herb Salad
w/ Nettle Oil and Crisps
– Creative Collaborations –
Toasted Hogweed Seed,
Dark Chocolate and Raisin Cookie
Nettle, Spinach
and Feta Spanakopita
w/ Coal Roast Carrot, Red Onion and Chickpea Salad,
Salt Box Chilli Jam
Baked Ginger Sponge
w/ Fire Roast Rhubarb
and Honey Yoghurt
– Seasonal Brunch –
Charred Strawberry Compote
Fire-Baked Granola
w/ Honey Yogurt
Chickpea & Wild Herb Puffs
w/ Garden Salad
and Chilli Jam
Spiced Rye Chocolate Cookies
Wild Chai
Folkington’s Apple Juice
You’ll find plenty of insight into our experiences and delicious food through our social media channels.
Our menus are best suited for flexible, adventurous eaters with a strong focus on seasonally and locally inspired ingredients, including wild and foraged foods sourced from nature’s larder.
