Modern British food served with friendly warm service in an amazing 16th century building.

Our tasting menu, delivers food rich in British culture with big flavours, whether you go for our Lunch time  3 course set menu, or our evening  8 course tasting menu, we are sure to give you a few surprises and treats.

Our kitchen is backed up by a warm and professional front of house team offering a large wine list focused on small producers and championing English sparking wines such as Nye Timber & Gusbourne. We have worked tirelessly over the last three months resulting in continued Michelin recognition, three AA rosettes placing us 63 in UK top 100 restaurant list.

Opening times

lunch Thursday-Saturday

Dinner Wednesday-Saturday


Lee Clarke – Executive head chef

Where it all began for me

  • Marco Pierre whites 3 star oak room
  • Roux fine dinning
  • Ivy in Shaftsbury Ave
  • Harvey Nichols fifth floor with Henry Harris

Food style

  • I enjoy cooking British dishes with large big flavours

Favourite dish

  • Glenmorangie Lasanta whiskey fudge with oat gel and caramellised oats – I love the sophisticated taste that takes the fudge to a whole new level

Food inspiration

  • Albert Roux


  • Roux scholarship regional finalist
  • Roux fine dining finalist – 3rd place
  • Square guide top 100 restaurants – 2014/2015
  • Michelin recommended since 2010
  • Good food guide listed since 2016 currently rated as (very good)
  • AA 3 rosette

James Scott – Head Pastry Chef

Where it all began

  • London Hilton on Park Lane
  • Rushton Hall
  • The Lansdowne Club

Food style

  • French technique with seasonal British flavours

Favourite dish

  • St.Honore – A French classic of skill and flavour which is a perfect starting point to develop and evolve as far as the imagination

Food inspiration

  • Benoit Blin
  • Emmanuel Boneau


  • Finalist BCC creme de la creme