We will be dedicating a section of the menu to inventive raw plates, as well as making ample provision for those who choose not to eat meat with 50% of our menu consisting of plant based dishes.
Upholding a strong line on ethical sourcing, our chefs Billy Trigg and Charlie James have been working together to design our menus. Driven by ethics and quality, they have selected the right produce for our kitchen. Animal welfare, sustainable farming practice, fair trade, and environmental impact will be at the heart of what we create and how.
The West Country provides us with a wealth of sustainable, artisan produce to select from. When we need to look further afield for the perfect ingredient, we will be just as choosy with those goods and expect 100% traceability from all our suppliers.
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