Spring Menu Launch and Live Music

Spring is (officially) here.

The weather’s taken a turn for the better, and we’re wasting no time in launching our Spring menu, packed with flavours that make the most of the season.

It’s a menu that tastes like longer days and lighter evenings: think Herdwick lamb with wild garlic and English asparagus, confit duck with rhubarb and orange, and North Atlantic bream with handmade Biang Biang noodles. Bright flavours, thoughtful combinations, and just the right amount of indulgence.

And since we’re embracing all things fresh, we’ve got a new jazz duo to match. Acclaimed guitarist John Bailey—who’s played with Russell Watson, Aled Jones, and even Sting—joins legendary bassist Gary Culshaw for an evening of jazz standards and beyond.

New season, new menu, new music. Feels like a good reason to head out on a Friday night.