Seasonality

We use the best seasonal produce available in our restaurants, sourcing from within the British Isles where possible.

Our chefs create menus from the freshest of the season's highlights, and include daily and weekly changing specials that reflect the best that's on offer in the markets.

December sees sweet root vegetables including parsnips and suede and Christmassy fruits such as pomegranates and clementines. White truffles from Alba and black Norcia and Perigord truffles flavour Italian dishes.

It's a great time for game, with partridge (in or out of a pear tree), pheasant, wild duck, wild rabbit, hare, goose, capon. Oh, and turkey. Unctious Vacherin Mont D'or comes from the Alps.

The new year brings barbe di frate, cardoons, Cornish cauliflower, parsnips, swede, sea kale, sprouting broccoli, cime de rape, Brussels sprouts, Savoy cabbage, January King cabbage and Alexanders. English forced rhubarb emerges and it's marmalade time with Seville oranges. 

Frosty fields and skies see pheasant, partridge, mallard, teal, pigeon, woodcock, hares and rabbits. Cod chitterlings, sprats and pike are fished from our waters.