Chef Henry Porter (Evelyn’s Table, Wild Flor, Etch) is taking over the Trenchmore Table on 7th June.

Menu:

dashi meringue, furikake beef tartare, nasturtium

Japanese milk bread, lovage butter, pangritata

Spanish onion, hay cream, seaweed

miso hanger steak, oyster mushroom, bone marrow

white chocolate, beef fat caramel, buckwheat

Join us from 6pm, food served at 7pm.

Important Information – please read before booking:

This event will take place in our indoor space in the yard, with wood burning stoves to keep everyone cosy.

The Trenchmore Table is a communal dining evening where guests share tables.

Seating will be allocated and bookings will be sat together – so please let us know if there is someone you’d like to sit with but have booked separately.

Pre-booking is essential. To help us prepare the right ingredients and limit food waste, we ask for full payment for your meal in advance, but service is not included in this cost.

We are unable to refund any cancellations unless we are able to fill your booking.

Please let us know about any allergy or intolerance at the time of booking so we can accommodate it.

Please be advised that our kitchen handles ingredients containing the main fourteen allergens and therefore we can not eliminate the risk of cross contamination.

Our bar will be open and stocked with delicious local wine, beer and cider from the farm. We accept card and cash payments. Please note, this is not a BYO event but if you’d prefer to bring a bottle of something special, we’ll charge a £10 per bottle corkage fee.

Physical tickets are not issued; you will be asked for your booking name on arrival.