Sourced from Tomato Stall, situated in the Isle of Wight. These lovely heritage tomatoes are vibrant in colour and a have beautiful sweetness about them too. Served with Westcombe Somerset Ricotta and a seedy, wild garlic pesto.

The term 'Cull Yaw' refers to a ewe that is too old for breeding. Cooked in our wood oven, the ageing process of this meat really come through ensuring the texture and flavour is next to none. Served in a Hardy's gratin alongside home batched focaccia.

Cabrito began selling 'kid' goat meat sourced through British farms back in 2012. Since then they have expanded nationwide and continued to produce the market. The 'kids' previously would have been euthanised shortly after birth as a by-product of the dairy industry however the Cabrito project prevented this due to it being unjustified. They now have a network of farms producing the highest quality of meat that has come from previously wasted resources. The texture and tenderness of the cutlets on this rack are exceptional. We don't need to say anymore!

Sourced from the Isle Of Wight and picked from their Arreton Nursary, we Wood Fire and serve with a pesto made from Sopley Farms garlic scapes which thoroughly expresses this vegetables qualities. Combined with Book & Bucket's Austin sheeps cheese- It's exquisite!