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.

In the mean time, hot food collection is available on Saturdays and Sundays on set weeks – hear what’s on offer each week from our newsletter

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

(throughout Lockdown each week we are serving a short click and collect menu inspired by Smoke – click through to click and collect to see what is selling)

Smoke Sample Menu (Coming post lockdown 2.0): See below for drive-thru menus that are live now!

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.

(Please note, this Smoke tradition will be brought back once we are re-open).

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.

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.