The kitchen team have been working on some great new dishes for the autumn & winter menus, which now feature on our party menus and on the lunch and dinner menus.
We grow our own and source local and seasonal produce. At this time of the year, with winter at its height, we have a wonderful selection of winter roots from our kitchen garden and the Lincolnshire Wolds, as well as herbs and salad from our polytunnel, and foraged herbs & berries from the surrounding hedgerows, woodlands and fields. We also have a superb selection of meat from local farms and speciality butchers, and game from local estates, not to mention great cheeses, milk and yoghurt from local dairies in the Vale of Belvoir, including Cropwell Bishop and Sparkenhoe Red Leicester.
We're also cooking with superb shellfish from Norfolk and the Yorkshire coast; seabream, turbot & monkfish from ports in Devon and Cornwall; and wonderful deep-water white fish – hake, cod and turbot from Newhaven – delivered to our door every morning.
We make regular trips to local farms, and Billingsgate and New Covent Garden markets, to find other seasonal ingredients, which often appear as specials alongside our other menus.