Smoke is a new small plates restaurant nestled on the edge of our Walled Garden.  We’ll be officially opening after restrictions are relaxed. Surrounded by original Victorian glass houses the scene is set for food from the wood fire celebrating seasonal homegrown produce and local farms.   Our plates are committed to flavour and simplicity.

The menu changes weekly according to what is harvested from the garden.

Smoke Sample Menu

Snacks Goose and fennel ham, beer pickled beetroots, fermented caraway carrot, £9 (or £3 each)

Bread Sour dough, Ampersand butter £5.50

Plates (we recommend 3-5 plates per person)

Fermented spelt, pickled shimiji, mushroom broth, garden herbs £9

Bbq Hispi Caesar £8

Smoked Mayan gold, sticky pig, paxo £8

48 hour slow cooked pork belly, crispy skin, baked quince £20

Dry aged 24oz ribeye, watercress and smoked bone marrow sauce £70 to share

Wood fired tail of monkfish, rainbow chard and brown butter £22

Warm almond sponge, anise poached pear, toasted hay ice cream £10

‘Cheese on toast’ £10

S’mores & Hot Spiced Cider £10

A Taste of Smoke £65 per person

After dinner gather around the fire pits for s’mores and hot drinks.

Smoke celebrates simplicity with a short changing wine list championing handcraft wines from small sustainable producers.  We also offer wines on tap from our cutting edge key keg system, sustainably delivering exceptional quality and value by the carafe.

Darren Meacham has returned to tend the fire.   Darren was Sous Chef when Peel’s Restaurant won a Michelin Star in 2016.   He joined our team over 10 years ago and grew to become a central figure in our award winning kitchen.   In 2017 he moved to pastures new and took his first Head Chef’s role.   We are delighted to welcome him home as we start this next chapter of our adventure.