Our Sample Menus

Below you’ll find a selection of our seasonal sample menus. 

Beetroot Borani
Beetroot and Gin Cured Trout
Fire and spice cookery course

Spring

MENU 1

Wild Garlic Crab Toast

 

Potted Rabbit | Sourdough | Spring Pickles

 

Fire-Roasted Leg of Lamb | Pilgrim Brewery Hay-Baked Carrots | Lamb Fat Hasselback Potatoes

 

Wild Cherry Bakewell Tart

 

MENU 2

Venison Yakitori | Pickled Cucumber

 

Asparagus and Spring Onion | Nettle Oil | Burrata

 

Hill House Farm Pork Belly | Chorizo and Wild Garlic Squashed Potatoes | Burnt Onion Sauce

 

Rhubarb and Custard

Summer

MENU 1

Smoked Pork Nuggets | Spicy Carrot Kimchi

 

Crayfish Cocktail | Chalk Hills Rye

 

Fire Roast Lamb | Charred Fennel N’Duja Potatoes | Burnt Spring Onion | Salsa Verde | Smoked Garlic Mayo

 

Gianduja Tiramisu

 

MENU 2

Coal Baked Beet Borani | Sourdough Discard Cracker | Sesame Beet Leaf Seaweed

 

Courgette Fritters | Tahini Yogurt | Nettle oil

 

Hot Smoked Pork Belly | Chilli and Garlic Smacked Cucumber | Fennel, Apple and Walnut Slaw | Roast Radishes | Flatbreads

 

Chocolate, Rye and Cherry Plum Cookies

Autumn

MENU 1

Surrey Fried Rabbit | Hawthorn Berry Hot Sauce

 

Coal Baked Pumpkin | Guanciale | Cobnuts

 

Chilli, Fennel and Orange Mallard | Sprout Tops | Burnt Onion and Garlic Sauce

 

Spiced Poached Pear | Chai Custard | Cobnut Crumble

 

MENU 2

Crispy Mallard Pancakes | Haw-sin Sauce

 

Wild Venison Rarebit

 

Pot-Roast Pheasant | Kale Crumble | Hay-Baked Celeriac

 

Spiced Candied Quince | Vanilla Ice-Cream | Ginger Crunch

Winter

MENU 1

Pastrami Cured Trout | Horseradish | Bloody Mary Ketchup

 

Pheasant Schnitzel | Pumpkin |  N’Dduja

 

Slow Roast Hill House Farm Pork Belly |  Celeriac |
Winter Greens w/ Bacon

 

Baked Apples | Spiced Custard

 

MENU 2

Smoked Haddock Fritters | Chilli Jam

 

Charred Purple Sprouting Brocolli | Crispy Ox Tongue | Wild Herb Salsa Verde | Pangrattato

 

Wild Venison | Wet Polenta | Buttered Sprout Tops

 

Chocolate Sticky Toffee Pudding | Toffee Sauce | Clotted Cream

Private group at a Fire Cookery Workshop

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