Everything we cook is from scratch, so we use every element of every product in all of our different dishes, which means we cut down on food waste and reduce packaging. We use ingredients that are more sustainable and offering better value, which means we can offset spiralling costs on our menu and pass that on to our customers. So, you can enjoy great quality dishes at superb value, like our taramasalata (smoked cod roe pate) – a soft whipped blend of smoked cod roe, hint of lemon and garlic, served with pickled cucumber, dill and toasted sourdough. We love this classic from the Med. Not only because it reminds chef of his first holiday to the Aegean Sea, but also as it illustrates good use of produce. Using the roe ensures the complete fish is being used on our menu. Also the roe is a better value ingredient which means we can try and offset spiralling costs in our menu.

Local fresh whole chickens are butchered and used for our Brasserie dishes; the legs in the Katsu Curry, the best in the Mushroom Chicken pies and the wings are kept for formal buffets. And then we use the skin and carcass for our tasty soups and stock bases (which use carrot peelings, onion offcuts and tired herbs). We even peel and segment whole fruit as part of our morning breakfast menu, salad bowl, which is trimmed down, pressed and used as a candied peel in our desserts.

When using our whole local free-range eggs, we separate the egg yolk for our famous hollandaise butter sauce for Eggs Benedict in the morning; then overnight we gently bake the whites whisked with sugar to make our pavlova nests.

We welcome everyone to relax and enjoy great food, wonderful hospitality and inflation-beating value in our beautifully refurbished Brasserie & Bar. Pop in and try a new, freshly prepared, seasonal and truly local dish, crafted from scratch, alongside a great value beer and wine list. We offer lunch five days a week, Wednesday through Saturday; and the very popular classic Sunday lunch menu remains. We also serve breakfast and dinner seven days a week, welcoming guests and visitors alike.