Pheasant Wellington
Tender pheasant wrapped in golden puff pastry with a rich mushroom duxelles for a luxurious twist on a British favourite. Elegant, impressive, and perfect for special occasions.
Journal
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Brisket of Beef with Brown Ale
Slow-cooked brisket infused with rich brown ale and aromatic herbs for melt-in-the-mouth tenderness. A comforting, full-flavoured dish that showcases the very best of British cooking.
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Rosemary & Honey Lamb with Red Potato Wedges
Succulent lamb marinated with rosemary and honey, roasted to perfection, and served with crispy red potato wedges. A beautifully balanced dish that combines sweetness, savoury depth, and comfort.
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Roasted Butternut Squash, Sage & Goats Cheese Soup
A smooth, golden soup made with roasted butternut squash, fresh sage, and creamy goats cheese. Warming, velvety, and full of seasonal flavour for the perfect autumn bowl.
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Lamb, Mint and Halloumi Kebabs
Tender marinated lamb paired with grilled halloumi and fresh mint for a flavourful Mediterranean-style dish. Perfect for barbecues, gatherings, or a simple yet impressive dinner.
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Apple Crumble
A timeless dessert made with tender spiced apples and a buttery crumble topping. Comforting, golden, and best served warm with custard or cream
