Head Chef Rudi’s New Dishes


Introducing Rudi Warner, our new Head Chef, who’s simple, refined dishes focus on only the best British ingredients and seasonal produce.

Previously Michelin-trained and having worked with the likes of Pierre Koffman, Ollie Dabbous and Tony Fleming to name a few, Rudi brings with him years of professional experience and an exciting, contemporary new menu featuring a range of dishes guaranteed to blow your socks off.

Highlights include Tartlet of Brixham crab, avocado, spiced brown crab mayo, Dry-aged Beef Tartare, charcoal dressing, smoked egg yolk and Chargrilled Jerusalem artichokes, pear, artichoke crisps, black truffle cream to start, and new mains include Grilled pork belly “Char Siu”, Borlotti beans, Savoy cabbage, blue fenugreek broth, Baked Cornish turbot, courgettes, verbena, roasted cep cream and Creamed tomato fregola, grilled aubergine caviar, pine nuts, baby herb salad.

Not forgetting dessert, highlights include Fig Bakewell Tart with fig leaf ice cream and the seriously-good Caramelised “Eggy Bread” with malted barley ice cream.

Join us for lunch or dinner and book your table now.