Tonight's menu

Three-tomato salad from Tom's polytunnel, Somerset burrata, basil oil, sourdough toast.

House-cured day-boat mackerel, pickled cucumber, horseradish cream, dill oil.

Silky parfait, plum and bay chutney, toasted brioche. A house favourite since day one.

Heritage beets, whipped goat's curd, hazelnut crumb, watercress.

Old Spot pork, soft-yolk egg, piccalilli, served warm.

Castlemead Farm chicken, brown butter, charred hispi cabbage, lemon dressing. Half or whole bird, share between two.

35-day dry-aged from Trealy Farm, beef-fat chips, peppercorn sauce, dressed leaves.

Pan-roasted hake, Morecambe Bay brown shrimps, samphire, new potatoes.

Carnaroli rice, foraged chanterelles, aged Berkswell, parsley oil.

8-hour Welsh lamb, salsa verde, white beans, charred leeks. Made for a cold evening.

Romesco, almonds, raisins, herb salad. The kind of vegetable main worth ordering.

Triple-cooked, rosemary salt, garlic mayo.

Whatever's best this week: sprout tops, kale, cavolo nero.

Roasted in goose fat, sea salt, lemon thyme.

Bitter leaves, sherry vinaigrette, toasted seeds.

Baked this morning in Easton. Proper cultured butter.

Our take on a British classic, baked to order, finished with Rodda's clotted cream.

Date sponge, butterscotch sauce, vanilla ice cream. The proper version.

Williams pear, mulled wine syrup, honey mascarpone, pistachio crumb.

Three British cheeses, oat biscuits, quince paste, walnuts. Ask your server what's on today.

Our house fizz. Bright, precise, made in Sussex. Perfect to start.

Off-dry, aromatic, goes beautifully with the mackerel and the hake.

Biodynamic, textured, slightly spicy. One of our favourites on the list.

A serious red for a serious steak. Earthy, complex, worth the patience.

Light, chilled slightly, excellent with the chicken or on its own.

We rotate the carafe wines weekly. Ask what's pouring tonight.