A Wild Seasonal Feast
On Friday 4th of November - The Feast of All Hallow's marks the end of an abundant summer and a plentiful yield of fruit and fat of the land through Autumn. We love and are greatly inspired by ancient community rituals around this time - including Harvest Festival and the mindful preparation for the cold months to come.
These rituals have inspired a magnificent All Hallows Feast, filled with ingredients that have been pickled, fermented and smoked - techniques used to preserve supplies for the cold winter months ahead
We have been working on a thoughtful late autumn/early winter feast using the very best local ingredients for the ultimate celebration of end of year feasting. We're championing Skandi and Norsk vibes, Sheffield soul and the best local and hyper seasonal ingredients…
The Feast
Please note, this menu is subject to change
Malted wheat & treacle loaves, with salted butter (v, g)
‘Winter ricotta’ - our house ricotta infused with winter herbs & roast garlic
Smoked sardines or mackerel with house pickles & horseradish
Smoked beetroot for our vegetarian guests
Chatsworth estate pheasant with slow roast quince & radicchio
With butter roasted parsnips for our vegetarian guests
Venison hot pot; braised shin & barley topped with buttery potatoes (g)
Braised red cabbage, with sweet spices & apple (v)
Jerusalem artichokes with hazelnuts & chives (v, contains nuts)
TO FINISH
Chocolate & almond torte with boozy prunes & creme fraiche (v, contains nuts)
(v) = vegetarian (g) = contains gluten
Arrivals & How To Book
Arrivals are from 18.30 if you’d like to start early at the bar!
We’ll be inviting you to take your seats for dinner at 19.30 - with the Feast beginning at 19.45.
Just let us know if you’ll be joining us early - otherwise we’ll see you from 19.00
