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.
Big Green Egg Baked Ginger Sponge
w/ Wood Aven Glazed Rhubarb
and Honey Yoghurt
Charred Corn Riblets
w/ Fermented Chilli Yoghurt and Dukkah
Nutbourne Heritage Tomatoes
w/ Toasted Chalk Hills Sourdough,
Nettle Oil and Pangrattato
Asado Hill House Farm Pork Belly
Charred Spring Onions, Warm N’Duja and Wild Garlic Caper Dressing
Fennel, Apple and Walnut Slaw
Elderflower Mascarpone Cheesecake
w/ Burnt Strawberries, Wild Sorrel and Biscuit Crumb
Puffed Quinoa and Partridge Nuggets
w/ Salt Box Chilli Jam
Coal Baked Crown Prince Squash
and Cavolo Nero
w/ Toasted Hazelnuts, Ground Ivy Oil, Fermented Garlic Honey
Spit Jack Hill House Farm Hogget
w/ Jerusalem Artichokes, Dirty Onion and Horseradish Sauce
Big Green Egg Baked Quince Marmalade Upside Down Pudding, w/ Chai Custard
Warm Pheasant and Prosciutto Sausage Rolls w/ Hawthorn Brown Sauce
Winter Greens Crumble
Sticky Venison and Date Stew
w/ Butter Toasted Wheatberries and Cider Braised Carrots
Sticky Date and Fire Roast
Chestnut Pudding
w/ Toffee Sauce and Clotted Cream Ice Cream
(for example, at our Creative Collaborations)
Toasted Hogweed Seed,
Dark Chocolate and Raisin Cookie
Nettle, Spinach
and Feta Spanakopita
w/ Coal Roast Carrot,
Red Onion and
Chickpea Salad and
Salt Box Chilli Jam
Baked Ginger
Sponge w/ Fire
Roast Rhubarb and
Honey Yoghurt
Charred Strawberry Compote
Fire-Baked Granola
w/ Honey Yogurt
Chickpea & Spinach Puffs
w/ Garden Salad
and Chilli Jam
Spiced Rye Chocolate Cookie
served with
Wild Chai
Folkington’s Apple Juice
Wild Spiced Bircher
w/ Fire Roast Rhubarb and Wood Aven Syrup
Wild Garlic French Toast
w/ Hill House Farm Pulled Pork
Buttered Cavolo Nero
and The Salt Box Chilli Jam
Served with
Surrey Hills Coffee
Folkington’s Fruit Juice
Selection of Cupsmith Teas
Venison and Cep Tea
w/ Pink Pickled Turnips, Daikon and Sprout Top Kimchi
Deer in Blanket Frazzles
w/ Fermented Garlic Honey and Hawthorn Glaze
Charred Sprout Trees, Sweet Chestnut Tahini, Rye and Chestnut Crumb
Spiced Mallard Breast
w/ Smoked Celeriac Puree, Crispy Ground Ivy Potatoes, Kale and Sprout Top Crumble
Homemade Mincemeat Brownies
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.
