game season it’s one we, and the chefs, look forward to immensely. all sourced as locally as we can in the uk, the quality and variety of game that passes through our doors is something to behold. these dishes are on the menu for the next little while, as and when the produce is available. • grouse roasted in our wood oven, served with quince mostarda and a side of grouse liver toast • pheasant crown, roasted and served with bread sauce. • pheasant leg cotoletta with black garlic mayo • wild duck with grilled wild mushrooms [📸 @antonrodriguez ]