The kitchen

From the Seasonal Kitchen

The menu draws on garden herbs, bright orchard fruit and delicate sauces, with floral notes used sparingly. Each dish is shaped around fresh, balanced flavours and the changing seasons.

Herb-roasted chicken with potatoes and green herbs on stoneware under warm light.

Seasonal French Cooking

Sliced pear, chicory and toasted hazelnuts arranged on a pale stoneware plate in soft daylight.

Orchard Pear and Chicory

Crisp chicory meets ripe pear, toasted hazelnuts and a bright herb dressing for a fresh, gently bitter opening.

Pear, chicory, toasted hazelnuts, garden herbs, cider dressing

Herb-Roasted Chicken

Tender roast chicken with a delicate pan sauce, soft potatoes and green herbs, finished with a lift of lemon.

Chicken, potatoes, parsley, tarragon, lemon, light pan sauce

Golden apple tart with thyme and cream on a glazed plate in gentle daylight.

Apple and Thyme Tart

Thin layers of apple soften over crisp pastry, with fragrant thyme and a spoonful of cool cream.

Apples, butter pastry, thyme, cream