14/08/2026
If you’re one of our newsletter readers, you’ll already have seen Head Chef Jason Mead’s favourite picks from our current Summer menu 🌻
A Cucumber Cooler on the terrace to start, followed by Aubergine, Ricotta & Parmesan Dumplings, where the aubergines are roasted over the embers of yesterday’s fire. Next comes our Wood Roasted Sea Bream, cooked with lemon and our own garlic & rosemary infused olive oil, before finishing with our Eton Mess with charred meringue.
Together, they make up Jason's perfect Summer lunch from our current menu, celebrating the flavours of the season and our wood fired kitchen.
If you're joining us before the menu changes next month, these are some of Jason's favourite dishes to enjoy while they're still on the menu.
Our monthly newsletter is where we share seasonal stories, menu highlights and behind-the-scenes moments from the restaurant. If you'd like to receive future editions, you can sign up via our website.