Seven Courses of dishes created with our national woodlands at the heart of them.

Join us for an incredible evening of dishes created using the finest, freshest, and foraged ingredients. We've pulled out all the stops on this one.

Cherry smoked goats cheese, beetroot crisp

Pheasant wellington, baked fig, redcurrant jus

King oyster mushroom, Stilton and chestnut gratin

Loin of wild boar with honey, pumpkin puree, wild blueberry sauce

Oak smoked chalk steam trout, pickled baby vegetables

Roast haunch of venison, baby leek and raised banana shallot,

pickled shimeji mushrooms and blackberry

Baked pear, chestnut ice cream hazelnut brittle

Booking early is advisable!