We only ever use seasonal produce on our menus, utilising the bounty from our walled garden, polytunnels and field scale plots and the surrounding farm. Vegetables and herbs will generally take centre stage, supplemented by protein from organic farmers and reputable fisheries.
With a farm-to-fork philosophy our menus reflect what is happening in our gardens, showcasing the best of what has been harvested that day. What accompanies each dish therefore might vary from day to day, as we make the most of all that is on offer.
Depending on the time of year, guests can dine in The Green Barn, on our terraces, or in one of our more private garden rooms, or under the canopy of our heated garden tent. All our dining options offer inspiring views to the walled kitchen garden.