Starters: Carpaccio of ox tongue with sauce gribiche, spiced heritage carrot and coriander soup finished with herb croutons, pan-fried pigeon breast
and confit leg with butter roasted shallots.
The a la carte menu includes the likes of lobster and salmon ravioli, pan-seared pigeon breast
with local black pudding, pan-fried king prawns, and pork fillets wrapped in Pancetta.
The variety of the starters, which were mostly priced around PS6, was impressive and included pan fried wood pigeon breast
, smoked Welsh cheese and wild mushroom tart, Cheshire ham hock terrine and hubby's choice of oak smoked haddock, soft poached egg and hollandaise sauce.
with black cherries by Nigel Lister of Oxclose Game and Traditional Fine Foods Ingredients: 1pack of pigeon breasts
1 shallot 1 garlic clove Red wine/port Balsamic vinegar 1 tin of black cherries 1 dessert spoon of demerara sugar Fresh thyme Salt and pepper Spinach or spring cabbage Method: Fry the diced shallot ,thyme and garlic in butter until softened but not browned.
Starters range from the delightful pan fried pigeon breast
with blackberry and rosemary Scotch pancakes, apple crisps with an apple and calvados jus, to a pan roasted red mullet with celeriac and leek rosti and pea puree.
Rabbit stew is good, as is stirfried wood pigeon breast
But with the likes of Mallaig monkfish, handdived island scallops, Perthshire pigeon breast
and Clan Donald venison being served up, the menu is worth every penny and the chance to retire to the lounge to enjoy coffee in comfort is a luxury most Michelinstarred eateries cannot compete with.
Starters include potted chicken and guinea fowl topped with crisp Cumbrian ham shards, with imaginative main courses such as pan seared pigeon breast
on buttered kale, accompanied by roasted baby beets and a blackberry jus or a taste of seasonal game.
I tried pan-fried wood pigeon breast
served with rosemary polenta and English truffles, Gloucester Old Spot pork fillet and belly, with pumpkin and chorizo - and a guilty apple bread and butter pudding with scrumpy custard.
Their delectable three-course menu has a range of choices including honey-seared pigeon breast
to start, fresh Lobster Thermidor main and mince pie & brandy Eton Mess to finish.
Duck terrine with pineapple, braised pork cheek with sea buckthorn and hot apple jelly, and a smoked pigeon breast
and heart are enough to tempt anyone to get up and start cooking.
, with candied, foamed and pickled beetroot, was well executed, leading into halibut, nicely presented with sweet peppers, crushed potatoes and a light lemon dressing, and then a classic loin of venison.