Head chef Shaun Searley, who has led the pass since 2012, sources only the best food from the British Isles.
It truly is a unique venue featuring Grade II listed benches and a chop house history that is almost but forgotten across the land – despite such venues being an important part of the UK’s culinary history.
On the menu you will find dishes such as pastrami-cured salmon with fine herbs and horseradish crème fraiche; fallow deer with turnip, smoked butter sauce and Exmoor caviar; and drunken pecan tart with clementine ice cream.
