Designed by Tom Aikens and the restaurant’s head chef, Tom Wells, the new dishes incorporate locally sourced ingredients, picked especially for their delicious freshness at this time of year.

New to the menu are exciting starters including Treacle Cured Salmon, served with beetroot yoghurt, pickled cucumber and dill. For a touch of indulgence, opt for the Confit Duck Ballotine with Parma ham, piccalilli, fruit chutney and pickled shallots. Don’t miss the vegetarian offerings including Homemade Ricotta with dried herbs and balsamic, or if you prefer a soup starter, the warming Spiced Squash and Carrot Soup with za’atar & sweet potato crisps is the ideal first course for autumn.

Discover brand new winter warmers including the Loin of Venison with salt baked celeriac, savoy cabbage and a juniper and blueberry jus. For fish lovers, the Smoked Cornish Haddock is a showstopper with a delicious sweet potato and cauliflower chowder, pickled raisins and shiitake mushrooms.

Adding to their vegetarian selection, Tom’s Kitchen has created the Squash, Shiitake Mushroom and Kale salad with a refreshing coconut and cashew dressing. Alternatively, try the comforting Winter Green Risotto with kale, spinach and Ticklemore goats cheese. A full gluten free menu is also available.

The Autumnal dessert menu now includes classic options such as a Blackberry and Pear Crumble with custard and a Baked Apple Pie with clotted cream. For something extra special, don’t miss the Pineapple Tarte Tatin served with a delicious stem ginger ice cream or the decadent Chocolate Éclair with chocolate sauce. Fancy a treat? Why not upgrade your dessert and pair it with a matching wine.