Locally sourced from Romsey, our Chalkstream Trout is filleted in house with a dash of carrot top verde to compliment the fish. This is then generously wrapped in a soft, light puff pastry to create the Wellington. We serve this alongside a Dill & Mornay Sauce made with cheeses from Parlourmentary.

Overnight braised pig heads from Hambledon Hall Farm, which we then season, shred & pot in their own juices. This is then served with a slightly softened, pickled & soured red Sopley Hispi cabbage. Farm plucked plum reserve & Larderhouse breads.

Slow cooked local Dorset Venison haunch & pigeon cobbler. A cobbler is a baked bottomless pie influenced dish- usually with a pastry top, ours however is served with our homebatched cheese scone. This is accompanied by Sopley roast celeriac & dropped apple syrup- a very hearty wholesome dish!

Bouillabaisse is a traditional provencal fish stew, originating from the port city of Marseille. We make ours from the catch of day from our local fisherman Burt (Cove on the Quay) so although subject to change it is throughly delicious! We serve this with the infamous Bakehouse 24 Sourdough & Rouille.

Cull yaw is a term that’s specifically used in reference to an older female yew (ewe) that’s too old for breeding. Unfortunately these yaw’s are often shunned due to age and it’s such a waste as well as very sad to see. Luckily for us the brilliant The Cornwall Project decided to make a change. Matt Chatfield (the farmer) started a system where mothering sheep were grazed and fattened in higher welfare on forested pasture. He was prolonging their quality of life for the greater good and creating a causation out of it. It only took him a year to prove that the Cornwall Project can integrate into the butchering system of Philip Warren butchers. The quality of this product is second to none. It’s rich with lovely, grassy notes and furthermore a perfect layer of fat as well as excellent marbling. We are serving this with a blackcurrant, rosemary & shallot stuffing. Wood roasted Sopley jerusalem artichoke & kalettes, then a sticky plum & Dorset Blue Vinny sauce to finish. We are super excited about this dish! ⠀