Tamworth Pigs are the oldest pure breed of native pig in the British Isles and have a distinctive appearance due to their red-haired coats. Tamworths are most at home living outside all year round being raised on large areas of pasture which shows through the tenderness and delicacy of the meat. We slow cook this lovely cut of meat over night in our wood fired oven, allowing a wonderful smokey flavour to integrate into the Pork. This is then served on a bed of wood fired polenta and finished with a refreshing carrot top verde.

Sourced locally on the coast of Cornwall, Fowey. Fowey shellfish ensure all their produce is landed locally to Fowey to maximise quality as well as freshness. The scallops are then accompanied with Asparagus from the local farm, Sopley. We've then foraged our own pine and created a pine vinegar butter to top the dish.

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Tamworth Pigs typically produce lean & fine grained meat due to being raised on large pastured areas, providing the upmost quality in each cut- in particular the collar. We slow cook this over night allowing the intramuscular fat to melt & soften making the meat moist & tender. Served with a warm sage & apple slaw and a tangy panzanella salsa to give it a subtle yet delicate twist.

Sourced from our friend & local fishmonger Bert (Cove on the Quay), these juicy fillets of mackerel are cooked off in the wood oven to maximise a smokey finish to the fish. Leeks from Sopley farm combined with Austen feta (sourced from Book & Bucket, Cranbourne) is made into a broth for the Mackerel to sit on. Finally garlic oil is drizzled over the top.