Every week we prepare a new three-course meal for you to enjoy at home,
Menu - December 4th
Crisp pressed Tamworth pork hock and belly,
celeriac remoulade, pickled pear, soda bread
Gilt head sea bream,
king oyster mushrooms, strozzapreti pasta, curly kale, black truffle
Clotted cream and vanilla rice pudding,
blackberry and apple, hazelnut shortbread
3 courses for two people £45
Optional paired wines
White: Manzanos Rioja Tempranillo Blanco,
Red: Calusari Pinot Noir,
Ville Timisulu, Romania £15
Most of the work has been done for you by Chef.
A small amount of cooking and heating will be required at home when you are ready to sit down and eat.
We are limited to 20 orders this week as the restaurant will be open again (there’s only so much room in the fridge!)
Must be pre-ordered
Pick-up on Friday
Pre-orders for this menu can be placed through to midday on Wednesday, December 2nd.
Your meal will be ready to pick up between 5pm and 6pm on Friday December 4th.
If you are shielding or self-isolating please email us to enquire about possible limited deliveries.
Ready to Order?
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Allergen Information for this menu
Pressed pork (eggs/gluten/sulphites/peanuts)
Celeriac remoulade (celery/eggs/mustard/sulphites)
pickled pear (sulphites)
Soda bread (gluten/dairy)
Curly kale (dairy)
King oyster mushroom (dairy)
Clotted cream rice pudding (dairy)
All of our tubs and containers are sourced from BioPak in Pershore. They are made from bagasse (sugarcane pulp)
a reclaimed and rapidly-renewable material that can be composted at home.
The lids are recyclable, as are the paper bags which are made from FSC-certified paper.