A taste of what Chef Mitchell Thomson-Smith and the team are cooking right now.

Steak ciabatta with chunky chips and side salad
Pan roasted salmon with kale, new potatoes and green beans
Sea bream fillet with beurre blanc, asparagus and new potatoes
Slow cooked beef with roasted carrots, beans and tenderstem
Ploughman's with ham, cheddar, pork pie, egg and crusty bread
Baked lasagne with garlic bread and dressed leaves
Berry cheesecake with ice cream and fruit coulis
Biscoff cheesecake with caramel drizzle