Saturday 15th November - A game-themed menu
November 2025 - Captain's Table
Saturday 15th November 2025 Tasting Notes
First course
Jerusalem artichoke, Stilton, pickled apple and crispy shallot rings
Earthy Jerusalem artichoke provides a soft, nutty foundation, lifted by the sharp, creamy salinity of Stilton.
The pickled apple brings bright acidity and a whisper of sweetness; cutting through the richness.
Crispy shallot rings adds a textural contrast and gentle sweetness.
Second course
Game terrine, fig and apple chutney, sourdough croutes
A robust, deeply flavoured terrine of seasonal game.
Fig and apple chutney adds mellow fruit, gentle spice and a balancing tartness; offering a vibrant counterpoint to the savoury depth.
Sourdough croutes deliver structure and crunch; rounding the dish with rustic elegance.
Third course
Blowtorched confit trout, spinach horseradish velouté, toasted hazelnuts
Delicately confit trout is lightly kissed with flame, giving a whisper of smoke over its buttery flakes.
Minerality of the wilted spinach adds depth.
A silky warming horseradish velouté brings verdant freshness and subtle heat. Toasted hazelnuts introduce a nutty perfume and refined crunch, enhancing the trout’s natural sweetness.
Fourth course
Quail, escabeche vegetables, quince puree
Succulent quail, crisp-skinned and aromatic, is paired with lightly pickled escabeche vegetables that deliver bright acidity and herbal lift.
A smooth quince puree adds perfumed sweetness and gentle warmth, creating a poised interplay between richness, sharpness and autumnal fruit
Fifth Course
Venison loin, salt-baked celeriac, cavolo nero, blackberry jus, dark chocolate
Tender venison loin, cooked with precision, offers a clean yet powerful game note. Salt-baked celeriac lends deep, earthy sweetness, while cavolo nero provides a bitter, mineral edge.
A glossy blackberry jus layers acidity and woodland fruit, subtly enriched with dark chocolate to add length, warmth and quiet complexity to the finish.
Sixth course
Shortbread and blackberries, whisky syrup, oat crumble
We finish with a buttery shortbread that forms a crisp, delicate base for bright, juicy blackberries at their autumnal peak.
A warm whisky syrup threads gentle smoke, vanilla and honeyed depth through the fruit.
The toasted oat crumble adds rustic texture and a nutty texture and a nutty finish, completing a dessert that balances elegance with comfort.
Also available to book for your own private social gathering - please contact us for details.
July 2025 - Captain's Table
July's Captain's Table - Tasting Notes.
Tasting Notes for Captain's Table 5th of July 2025
On arrival
We start with an Aperitif of Suze, a classical French Aperitif which dates back 100 years
The first course
Rhubarb Beetroot Soup
The second course
Feta ,Rocket ,Watermelon salad
The third course
Home made bacon, served with a Mushroom Sauce
The fourth course
Scallops in a champagne sauce
The fifth Course
Shin of Beef with Marro bone Mash with Crisy kale
Sixth course
Melting Chocolate sphere with vanilla ice cream
Tasting Notes for Captains table 5th of July 2025
Aperitif of Suze
An herbaceous, bittersweet aperitif similar to Campari and Aperol that uses gentian root. This French liqueur has a distinctive flavour, aroma and appearance that plays well with others in cocktails but is also delicious when sipped on its own. With a history that dates back well over 100 years, there’s a lot to know and love about Suze. The story of Suze dates back to late 19th century France. Distiller Fernand Moureaux sought out to create a new aperitif that was flavoured with gentian, the root of a purple flower that has a slightly bitter and herbaceous flavour and was often used for its medicinal properties. Suze grew in popularity in France after being exhibited at the World’s Fair in Paris in 1889, and later caught on across bars and restaurants around Paris. The aperitif has a gorgeous, golden yellow hue with a strong herbaceous aroma and bittersweet notes of tangerine and lemon, with just enough sweetness to create a rich mouthfeel and balance.
The first course
A nice and clean soup with the acid sweetness of the rhubarb waking up the earthy beetroot pop in a little fresh ginger and things really start to lift off, with a drop of maple syrup and a shake of cinnamon the flavour deepens, garnished with a pearl of aged Balsamic Vinegar
The second course
A super plate cleanser, light and airy with fresh Bazil & Mint to help fresh things up. The Feta has been dipped in breadcrumbs and the pan fried to sharpen the bite with a little local honey to make it fizz add in the Watermelon and we are really ready to go.
The third course
Sweet cured using soft brown sugar, the Back bacon has been curing for 18 days , thick cut then roasted until crisp , served in a reduced mushroom sauce, a perfect mix of classic flavours
The fourth course
Two Scallops roe on, cooked quicky in the pan served with a gentle champagne sauce to let the flavours shine, garnish simply with a little lemon grass
The fifth Course
Time for a little heavy weight action roll in the beef, slow cooked in a good red wine over night, Then we have the marrow bone Mash with a little garlic and chives to boot , as for the kale deep fried nice and crispy, a great textured finish to the dish
Sixth course
Finish the deal with a sexy deluxe choccy pudding a sphere of dark chocolate filled with the word best vanilla ice cream, pour over the hot toffee sauce and watch the world change in front of you enjoy and catch this moment as it passes by,