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Food Selection


Serrano ham and manchego croquettes with padron pepper aioli

Home-cured salmon with Japanese salad - ginger and sesame dressing (gf/df)

£2 supplement

Confit leeks and Jerusalem artichokes with stracciatella cheese, puffed buckwheat and truffle oil (v/gf)

English asparagus and broadbean ‘panzanella’ with pea, lemon and almond pesto (vegan)


Confit duck pie with Lyonnaise potatoes, seasonal vegetables and rhubarb compote

£2 supplement

Slow roast lamb shoulder with wild garlic gnocchi, braised gem lettuce, peas - mint pistou
(df and gf available on request)

Sri Lankan monkfish and king prawn curry with steamed jasmine rice and coconut sambal (gf/df)

£4 supplement

Aubergine parmigiana with smoked buffalo mozzarella - rocket salad (v/gf available on request)

Spring onion and peanut tofu cakes with Asian rice noodle salad - lime and chilli dressing (vegan/gf)


Selection of four Neals Yard cheeses, The Dining Room chutney, celery and biscuits

£3 supplement / £8 extra course

Hot-cross bun bread and butter pudding with custard and rhubarb jam (to be heated at home)

Milk chocolate tart, mascarpone cream and caramelised white chocolate

Coffee and hazelnut panna cotta with dark chocolate cremeux (gf)

(vegan dessert on request)

2 courses £25 and 3 courses £29

Ask us about allergens

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