Celebrating local produce. A selection of squashes to make an autumnal salad with nuts and fruits.

Another amazing dish from head chef Terry Tomlinson. Poole bay grey mullet, celeriac, tenderstem, butternut and caper, spinach potato. A mixture of changing seasons and exciting vegetables just making an appearance. ... See more

Lovely lunch created by Dan Kilmurry, roasted cod loin with fricassee of vegetables and potatoes.