Smoke is a small plates restaurant nestled on the edge of our Walled Garden built in 1891.  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.

Lockdown collections available Thursday to Saturday.  Limited quantities and new menu released every Saturday for the week ahead.

Currently selling for Thursday Nov 12th – Saturday Nov 14th only.

The click and collect menu changes weekly according to what is harvested from the garden. Sample:

Smoke click and collect

Snacks £6

Wagyu salami
Caraway fermented carrots
Beer pickled beetroots

Smoke sour dough with ambersand butter
1 Large loaf £12   1/2 loaf £6

Plates

Smoked salmon mousse, Cucumber relish, fennel and treacle bread £8

Wood fired cauliflower, black garlic, capers and crispy cauliflower leaves £6/12 starter/main (Coming Soon) 

Slow cooked cacklebean egg, spelt cooked in mushroom stock and garden herbs £8

48 hour braised short rib of beef, bbq broccoli, beef fat carrot, soft polenta, Smoked bone marrow sauce. To share for 2 people £38

Free range 2 bone pork rack, sticky braised cheek, smoked Mayan gold, Hispi Caesar, sage and onion. To share for 2 people £38

Wood fired whole monkfish tail, rainbow chard, lemon, brown butter £19

Berkswell rarebit, toasted Guinness and treacle sourdough, quince £8

Warm almond sponge, pear poached in anise syrup, vanilla cream. To to share for two £12

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.

A limited selection of great value wines are available for drive thru collections.

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.