This dish consists of seasonal and local squash from Sopley farm mixed with the infamous Orwell. This is a soft and velvety sheeps cheese handmade in the very heart of Dorset. It is then lovingly drizzled with our home batched damson syrup and finished off with a sprinkling of sunflower seeds toasted to perfection in our wood fire oven.

White onions caramelised on a hot pan. The caramelisation that's been created at the bottom of the pan, has a touch of fino sherry added to it to enhance that beautiful flavour. Using puff pastry, a tarte tatin has been moulded for the onions to sit on. We add whipped herb ricotta cheese, amontillado sherry and then a drizzle of blackberry oil using English rapeseeds is curated around the plate to finish off this elegant dish.

Iberico Pork Presa is an oval-shaped cut, found between the shoulder and loin of Spanish Pata Negra pigs. A very tender and well-marbled meat, that can also be served pink. This cooked in the wood oven is a winner! To coincide with the Presa we have jamon butter, leeks and shaved nutmeg.

Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. Herb filled and super crispy skin. Bramley apple and thyme purée. Wood roasted Sopley squash. Popcorn scratchings.

Caught from Cornwall from our Fisherman, Burt (Cove on the Quay). Served on a bed of Candied Beetroot and Dill Risotto. Tomato Beurre blanc to finish.