Spring in The Restaurant

Perfectly suited to the season

Our menu is short and sweet as it consists largely of fruit and vegetables that we have grown ourselves. The menu changes on a daily basis according to the availability of garden ingredients. We offer a regular breakfast, lunch and dinner menu as well as high tea on Fridays & Saturdays

Lovage Soup, Grilled Sourdough £7.50 (vg)

Griddled Cools Farm Asparagus, Organic Duck Egg, Mayonnaise £8.90 (gf)

Roasted Radish, Smoked Almond Butter, Spring Pickles, Salted Almond, Radish Leaves £7.50 ( (vg/gf/n)

Salt Brixham Cod, Rhubarb Ketchup, Watercress & Radish £7.50 (gf)

Dorset Crab Cheese Toast, Baby Beetroot £9.50


Pan Fried Devon Pollock, Samphire, Brown Butter Shrimps £14.90 (gf)

Overnight Breast of Wiltshire Lamb, Confit Garlic Beans, Wild Garlic £14.50 (gf)

Organic Red Poll Burger, Crispy Streaky Bacon, Blue Vinny, Watercress, Rosemary Chips £17.50

Sautéed Wylye Valley Chicken Breast, Purple Sprouting Broccoli £15.50 (gf)

Lentils, Purple Sprouting, Poached Organic Hen's Egg £11.50 (v)

Mr Hatton's Lunch Board - Pork Terrine, Grilled Sourdough, Radish, Watercress, Garden Chutney £16.00

The Spring Board - Watercress Soup, Wild Nettle Croquette, Wild Rice Salad, Garden Leaves, Mayonnaise £14.00 (v)


Handcut Rosemary Chips
Dressed Spring Garden Leaves
Braised Garlic & Lemon Greens
Roasted Rosemary Roots
Grilled Purple Sprouting, Toasted Hazelnuts
Caeser Baby Gem, Old Winchester


Rhubarb & Custard Tart £6.50

Crème Brûlée Cheesecake, Lovage Jelly £6.50

Dark Chocolate Mousse, Mint Mascarpone £6.50

Lemon & Thyme Posset £6.50