PRIX FIXE 2025

AVAILABLE TUESDAY – SATURDAY, Noon-2.15pm and 5.00-6.15pm

Our Guests are politely reminded that tables booked for our early evening  pre-theatre menus have a two-hour seating time allocation unless by prior arrangement

ON ARRIVAL
A glass of Henners English sparkling wine with Gordal olives

AMUSE BOUCHE
Served with Art School bread and
dulse & Cheshire cultured butters

TO START
Slow-cooked miso-glazed Red Poll ox tongue with charred baby potatoes,
fresh horseradish, sour cream and chives

Loin of Peterhead cod with tiger prawns, compressed cucumbers,
samphire, capers and tomato beurre blanc

(V) Twice-baked soufflé of Stichelton blue cheese with baby leaf spinach
and wild garlic, leek & Dijon sauce

(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline


MAIN
Confit leg of salt aged duck with orange pureé, spring vegetables,
braised turnip and a port wine & blackberry jus

Hay-roast rump and confit shoulder of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes,
spring greens, lamb-fat carrot, aubergine puree, herb-scented citrus feta and natural jus
£4.00 supplement

Pan fried fillet of crusted Peterhead hake with “Champ” potatoes.
Monks beard, and a vermouth & cockle sauce

(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts,
pomegranate dressing, vadouvan sauce and spring leaves


DESSERT
A trio of Art School signature desserts

Three courses £55.00

Paul Askew

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Menu