Chef Daniel Hatton and his Head Chef Harvey celebrate this wonderful season, full of what the countryside has to offer. We serve up everything Game from Pheasant, Partridge, Venison and many more, if you like game then this is the evening for you!!

A full wine list will be available on the evening a long with a wine flight - each course served with a wine recommendation, which can be purchased separately on the night.

GAME SUPPER CLUB

RABBIT COOKED IN CHABLIS

Carrot, Caraway and Dill

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SOUS VIDE WOOD PIGEON

Creamed Spinach, Smoked Lardons, Blackberries, Toasted Oat & Seed Crumble

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ROASTED ERIDGE VENISON

Butter Poached Celeriac, Wild Mushrooms, Juniper Pickled Red Cabbage, Venison Jus

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BLACK FOREST TRIFLE

Brandy and Cherry Compote, Almond Brownie, Chocolate Custard, Cream Chantilly