A refined three-course menu created specifically for your group and the season. Ben designs each course following a short consultation, shaping the dishes around your preferences and dietary requirements. His cooking is rooted in modern British and European technique, elevated with precision and inventive detail. Previous menus have included beef tartare with charcoal oil, lacto-fermented turnip and cavolo nero crisp, Seared venison fillet, 24hr potato pavé, molasses glazed red cabbage, smoked butter sauce , and Madagascan chocolate ganache with toasted buckwheat, peated whisky caramel, and malted Chantilly. Service is discreet and professional, allowing you to relax while the kitchen is left as found.

A six-course tasting progression tailored to your occasion. Guests provide broad guidance before Ben designs a seasonal menu that balances technical precision with expressive flavour combinations. Sample dishes from past menus include baked potato foam with pickled porcini and white truffle, pan-fried scallop with seaweed & preserved lemon beurre blanc, 57°C duck breast, duck crackling, with hay smoked celeriac and cherry agrodolce, Fig leaf ice cream, honey tuile, olive oil, sea salt This format delivers a complete tasting experience while maintaining a clear structure and pace.

A full nine-course signature tasting menu designed for significant celebrations and high-profile dinners. This extended format allows for greater ingredient depth, more intricate preparation and a stronger narrative progression throughout the evening. Previous signature menus have featured Tuna crudo, preserved magnolia petal, wasabi emulsion, and squid ink wafer, Wagyu beef, soy & honey braised onion, white miso emulsion, Yuzu parfait, Roku gin & tonic jelly, juniper popping candy. Recommended wine pairings can be provided on request.