Though it might not feel like it, winter is slowly but surely drawing to a close and with that brings a new menu to reflect the change of the seasons.

Our head chef Ollie has been busy coming up with a new Spring/Summer Events Menu for all your foody needs, and it’s pretty damn good (we promise, we’re not biased). Seasonal veg like heritage beans, grilled courgettes and crushed Jersey Royals all make an appearance, as do other inviting ingredients such as creamy burrata, roasted lamb rump and steamed cod.

While our produce is all locally sourced where possible, a little Japanese influence has certainly seeped through (perhaps we can’t quite let go after Winter in Japan) with cold sesame buckwheat noodles, tataki salmon, pickled shitake and a delightful dessert of yuzu curd, green tea meringue and ginger oat crumble.

If you’re planning something a little more casual, we have a range of buffet-style sharing spreads fit for kings (and queens). How does pork schnitzel and roast potatoes with dijon mayo and horseradish cream sound? Or make like the Italians with gnocchetti sardi, pistachio and pecorino and a tomato, basil, ricotta and pine nut salad.

The menus speak for themselves. Beautifully fresh and colourful restaurant-quality food that will make your event sing. To top it off our in-house sommelier, Matt, will help you choose the perfect wine to pair with your food, as well as the cocktails (boozy and non-alcoholic) that will keep your guests smiling.