If you're feeling a little bit down, a bit of kneading helps.
“Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist.”
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.
All served with seasonal roasted vegetables. (Children’s portions available).
These pods are extremely popular & get booked up very quickly. If you want to reserve one, then select “outside” on the Open Table form, & leave a comment in the notes section, that you’d like to book a pod. If you don’t hear from us, you can assume that you have successfully booked a pod. On Sundays there are also seats in the heated marquee.
Inspired by Alain Passard we are constantly experimenting with new textures and flavour combinations. On our ticketed fixed menu events, you wont be left with the tomato risotto, whilst your friends tuck into Turkey. Flexitarian is where we are aiming. There is always good choice of plant based dishes on the menu,
Band nights involve meeting up with your assigned bandmates once a week for 2 hours under the guidance of a professional. Lessons are available for Drums, Keyboards, Guitar & Bass as well as vocals. Whist you drop the kids off, why not have dinner with us?
Current Head Chef Sarah-Jane Skillings has been a chef for over 20 years in and around Berkshire & Oxfordshire before coming to us from Sunningdale, and brings her wonderful pastry skills to the Maltster’s kitchen.