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.  This next recipe set of recipes from our Sous Chef Stephen are great to make with the kids.

Lemon sponge

400 soft butter
400 sugar
400 sr flour
7 eggs
2 lemons juice and zest

Cream the butter and sugar together till light and fluffy

Slowly add eggs till all combined

Then slowly add flour and lemons zest and juice

Then place mix into muffin tins and bake at 180 for 18 mins

Hot cross buns

500g plain / strong flour
75g sugar
1 1/2 TSP cinnamon
1 orange zest
75 g raisins / saultanas
10 g of yeast
40 g melted butter
300g warm milk
1 egg

Put flour, cinnamon, sugar and orange zest in a bowl and combine

Then and yeast into the bowl mix and add the egg then add the butter and slowly add the milk as you may not need it all

Then work into a dough before turning out on the the side and kneed for around 10 minutes until it’s a smooth dough

Work in the raisins/saultanas and place in a oiled bowl covered in cling film and prove In a warm place for around an hour until double in size

Then roll the dough out slightly and cut out with a cutter make a paste with flour and water and pipe crosses on the top of the buns

Bake on 180 for 25 mins until you hear a hollow noice from tapping on the bottom

Then glaze with honey

Easter egg

Half an Easter egg
400g cream cheese
600 double cream
200 caster sugar
2 drops of vanilla essence
10 digestive biscuits
15g melted butter
A choice of toppings

Whisk cream cheese and sugar together until smooth then add the double cream and vanilla and whisk till mixture is thick

Then crumble the biscuits to a crumb and add the butter to combine together

Plaice the crumb into the bottom halfs of the eggs

Spoon the cream cheese mixture into the eggs and then top with the toppings you wish to use