HEAD CHEF: John Morris Lunch Menu Twice Baked Smoked Salmon Souffle Ham Hock and Potato Cake,Pea Pannacotta,Dressed Leaves Roasted Celeriac Soup, Basil Oil and Chives *** Roast Rump of Lamb, Saute Ratte Potatoes,Spinach, Pea Puree Pan Fried Fillet of Halibut,Pomme Puree,Brocolli, Salsa Verde Slow Cooked Belly of Pork Creamed Savoy Cabbage, Pancetta Cream Sauce *** Blood Orange Possett and Stem Ginger Shortbread Rich Chocolate Brulee Brie , Chutney and Biscuits 2 Courses £19.50   3 Courses £23.50 A vegetarian option is always available. Please inform us if you have any dietary requirements.