We might be temporarily closed for now, but don’t let that put you off booking for a future date.  Think about all those celebration meals when this mess is over and done with.  We still hope to launch our Spring menu when we re-open (but it may be a Summer menu by then), so please support us by booking your “Back to normal” meal with us today.


Purchasing gift vouchers to use at a later date would be amazing for us at the moment, and as a thank you to those loyal customers that do purchase a restaurant gift voucher whilst we are closed, we’re offering 20% off the value of those vouchers. So you’ll be getting a £100 voucher for £80, or a £50 voucher for only £40 etc

Any value can be purchased, starting from as little as £10, and we will post out free of charge to anywhere in the UK.  Simply fill out the information below, send us your details and we’ll be in touch to process payment.  We won’t be placing expiration dates on these vouchers, so buy in confidence that you can use at any time of your choosing. 


Throughout our closure we’ll be releasing recipes to help you keep that home cooking creative.  Next up we have Chicken, Bacon, leek & Cheddar Pie.

Serves 4

Prep time – 30 mins
Cooking time – 30-40mins
Equipment preparation: butter a 23cm/9inch pie dish

Shortcrust pastry:
350g plain flour
200g butter
1 large egg (beaten)
1 tbsp cold water
1/2 tsp salt

Blend together the flour, butter and salt in a food processor until like fine breadcrumbs.
Add the egg and water and blend until the mixture comes together to form a dough. Wrap in cling film until needed.

Pie filling:
3 chicken breasts (skinless and diced)
750ml chicken stock
2 leeks (cut into 1cm slices and washed)
3 cloves garlic (finely sliced)
100g bacon (diced)
50g butter
50g plain flour
200ml milk
120ml cream
50ml white wine (optional)
50g strong cheddar
1 tsp Dijon mustard

Bring the stock to the boil and add the diced chicken breast, simmer for 8-10 mins. Turn off the heat.
Add a little oil to a heavy based deep sauce pan and start to cook the bacon, once the bacon has started to colour add the garlic and leeks.
Cook these for a few minutes until the leeks have started to soften and add the butter.
When the butter has melted add the flour and cook for a few minutes.
Add the wine (if using) and then gradually add the milk and cook until it starts to thicken.
Strain off 250ml of the chicken stock and add to the pan along with the cream and mustard, cook mixture until quite thick. With a slotted spoon transfer the chicken to the sauce mixture and stir in until all the chicken is coated by the sauce. Turn off the heat and save until needed.

Assemble the pie:

Pre heat the oven to 200 C/180 C fan. Take a third of the pastry and put to one side to use for the lid. Sprinkle some flour on a clean worktop and start to roll out the bigger price of dough with a rolling pin, turning the pastry 90 degrees frequently until the dough is even and about 5mm thick. Make sure it’s about 4-5cm bigger than the pie dish (you will need to adjust accordingly depending on the depth/size of your pie dish). Gently transfer the pastry into your pie dish and firmly press the pastry up the sides of the dish, make sure no air bubbles form underneath. Leave any excess to hang over the edge.
Fill with the mixture to the top of the dish and roll out the other third of pastry as before. Egg wash the edges of dish and top with the rolled out pastry. Crimp together where the pastry meets and trim the excess. Brush pastry with egg wash or milk and make a small hole in the middle of the pie. You can use any spare pastry to cut into shapes and decorate the top of your pie.
Bake in the middle of the oven for 35 – 40 mins until the pastry is golden brown and the filling is piping hot.