Whatever you’re eating and drinking this January, we’ve got you covered. We only serve the good stuff, because that’s what we want to eat and drink ourselves.
On The Menu
If you’re embracing Winter, and looking to carry on indulging, treat yourself to our Highland Venison Fillet & Venison Cottage Pie, served with Braised Red Cabbage. Perfectly paired alongside a glass of our bespoke-blended South African Shiraz, it’s just what you need on a January weekend. There’s also free-range Coq au Vin, and who can say no to cheese – enjoy a smidgen or full board for finish your meal. Our drinks list is full of classic and interesting cocktails, award-winning wine, and a gin range to suit all tastes.
Enjoy our venison special every Thursday, Friday and Saturday from 6th January – 8th February.
Where do we source our meat?
Aubrey Allen, is catering butcher to the stars and have supplied us since 2007. Grass-fed dry-aged prime beef from the British Isles, free-range Blythburgh pork from Jimmy Butler, Cornish lamb and free-range chicken, all the best in class. As a result we pay more for our meat than most of our competitors – but you can definitely taste the difference – and we know our meat comes directly from farmers who have the highest welfare standards and respect for their animals.
Not all meat is bad for the environment, so when only a meat treat will do, select the best quality you can. Our venison is sourced from both Forestry Commission land in Scotland and private estates in the heart of the Scottish Highlands (including Royal Balmoral). With full traceability and as organic as wild produce can be, the deer have roamed and grazed freely producing a superb quality meat.
On The Drinks List
Enjoy a French Martini or a Negroni, or perhaps you want something more unusual; try the Cancha and English Hedgerow. There’s also wine from our favourite countries, unusual gins, and apéritifs for a pre-dinner tipple.