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Autumn menu has landed!

Seasonal ingredients bursting in colours…

And all responsibly sources from local or Soils Association approved suppliers

We aim to use seasonal ingredients as a way of eating more sustainably. However, you might ask how do we minimise food waste. We never know what the guests may ask for, but we need to be ready for all eventualities.

What we offer to our guests is what we eat so nothing gets wasted. Most of the ingredients that we use can also be frozen. If we can’t get through it all, we freeze it fresh or prepare dishes that we can quickly warm up for our lunch when we have little time. Another good alternative is tinned or canned food, ideally in spring water, that we only open when required.