Celebrating ‘Veganuary” and our passion for the finest produce,
Head Chef Iain Smith has prepared a plant-based menu to accompany our usual À La Carte.


Braised celtuce with Jerusalem artichoke puree, caramelised onion and truffle sauce with walnut crumble

Black caviar lentil bolognaise with strozzapretti pasta, crapaudine beetroot and malt caramel

Dark chocolate mousse with crystallised pecans, maple syrup and mandarin sorbet

Celtuce is a lesser known heirloom cultivar of lettuce, and sometimes referred to as asparagus lettuce. Celtuce is thought to have originated in the Mediterranean. Dubbed “the supermodel of vegetables” by The Guardian, it is low in calories, but rates highly for vitamins and minerals, including iron, calcium, magnesium, phosphorus, potassium, vitamin C, and B vitamins. In particular, celtuce is an excellent source of manganese, which is important for metabolism, calcium absorption, and regulating blood sugars. Just one cup provides 30 percent of the daily value.