Available at any time during our service hours, the Menu Excellence is a step up from our Prix Fixe menu in many regards. Greeted by a glass of Charles Heidsieck Champagne and a selection of Chef’s Canapés on arrival, this dining style offers an added intricacy without being as ‘full-on’ as a nine course Tasting.
MENU EXCELLENCE 2026
AVAILABLE EVERY TUESDAY – SATURDAY Noon-2.15pm and 5.00-9:15pm
ON ARRIVAL
A glass of Charles Heidsieck champagne with a Chef’s snack
Amuse bouche served with Art School breads and
dulse & Cheshire cultured butters
TO START
Slow roast Cumbrian pork belly and cheeks with morcilla, apple & a sauce piquante
–
Fillet of Cornish lemon sole with tiger prawns and spinach,
sauce “Doria”, cucumber, keta caviar & chives
–
Pan seared Loch Fyne king scallop with “Vadouvan” spiced cauliflower purée,
golden raisin and Granny Smith apple dressing, keta caviar and crispy cauliflower mushroom
–
(V, Vg) A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir”
MAIN
Fillet of dry-aged Cumbrian beef with charred Grelot onion, ox-cheek, persillade, “soubise”,
buttered spinach and cordyceps, potato fondant & sauce Bordelaise
–
Assiette of Cheshire fallow deer venison to include:
confit shoulder, pan-roast loin, hay-roast haunch,
with celeriac and black truffle purée, potato terrine,
tenderstem broccoli almondine and sauce ‘Grand Veneur’
–
Fresh market fish of the day
–
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout.
duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals
CHEESE
(Optional) Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey and homemade fig & red onion chutney
(Supplement £19.50 for 5)
DESSERT
(V,Vg) “TROPICAL SUMMER”
Valrhona chocolate and coconut mousse with mango lime and pineapple salsa & sorbet with a hint of cayenne
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé
–
(V) Gateaux of Valhrona “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet
–
Natural yoghurt mousse with English raspberry entremet, shortbread crumb, yoghurt sorbet, raspberry gel & shards of sugar
Optional Coffee and petit fours (£9 per person supplement)
£105 per person
PESCATARIAN EXCELLENCE
AVAILABLE TUESDAY TO SATURDAY
12.00 NOON TO 2.15PM AND 5PM TO 9.15PM
ON ARRIVAL
A glass of Charles Heidsieck Champagne with Chef’s snack
Amuse bouche served with Art School breads and
dulse & Cheshire cultured butters
TO START
Pan seared Loch Fyne king scallop with cauliflower mushroom, “Vadouvan” spiced cauliflower purée,
golden raisin and Granny Smith apple dressing and keta caviar
–
Fillet of Cornish lemon sole with tiger prawns and spinach,
sauce “Doria”, cucumber, keta caviar & chives
–
(V, Vg) A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir”
MAIN
Marinated fillet of Red sea bream with ragout of summer courgettes,
black olives & red prawns in a fennel ‘pastis’ & tomato sauce
–
Fresh market fish of the day
–
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout.
duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals
CHEESE
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5 cheeses)
DESSERT
(V,Vg) “TROPICAL SUMMER”
Valrhona chocolate and coconut mousse with mango lime and pineapple salsa & sorbet with a hint of cayenne
–
(V) Gateaux of Valhrona “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé
Optional Coffee & petit fours (£9 per person supplement)
£105 per person
Paul Askew
VEGETARIAN/VEGAN MENU EXCELLENCE
AVAILABLE TUESDAY TO SATURDAY
12.00 NOON TO 2.15PM AND 5PM TO 9.15PM
ON ARRIVAL
A glass of Charles Heidsieck Champagne with Chef’s snack
Amuse bouche with Art School breads,
Castorani olive oil and 8-year-old balsamic
TO START
(V, Vg) A summer salad of à la Grecque vegetables to include:
Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms
–
(V, Vg) A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir”
MAIN
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout.
duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with bulgur wheat, puffed rice,
toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
CHEESE
Optional Vegetarian cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey
(Supplement £19.50 per person for 5 cheeses)
DESSERT
(V,Vg) “TROPICAL SUMMER”
Valrhona chocolate and coconut mousse with mango lime and pineapple salsa & sorbet with a hint of cayenne
–
(V) Gateaux of Valhrona “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé
Optional Coffee and petit fours (£9 per person supplement)
£105 per person