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The Menu


*Menu to be confirmed.*

The 2019 team of Chefs, all selected by Brian Turner and Sara Jayne Stanes of the Royal Academy of Culinary Arts, Captained by Jeff Galvin MCA and further developed and prepared by  a number of leading Academician chefs from the Royal Academy of Culinary Arts.

The 2019 chefs are: Steve Drake, Angela Hartnett, Allan Pickett (of The Globe) and Ben Tish. The Wines for each course will be chosen  by Master Sommeliers selected  by The Wine and Sommelier Guilds of the United Kingdom: Clement Robert, MS of the 28:50 Restaurant Group and Eric Zweibel, MS, Cellar Master  from Summer Lodge in Evershot, Dorset who is the UK candidate for next year’s Best Sommelier of the World Championship being held in Antwerp in the Spring.

The provisional menu is as follows and will be confirmed, along with the wines,  once the Chef team is finalised:


Risotto of Ceps


Salad of Orkney Scallop and roasted cauliflower with raisins, pine nuts and a sherry vinaigrette


Smoked Sirloin of  Scottish Beef, braised ox cheeks, Madeira Jus, Trompette Carrots and braised Shallots, Boulangere Potatoes


Blackberry Waldorf with apples and walnuts and a white chocolate ganache


Coffee and Petits Fours