The Great Chase
Menu with Prices in the UK

Artisan freshly baked warm sourdough loaf served with whipped coconut date butter and flaky Maldon sea salt.

Velvety roasted woodland mushroom and fermented black garlic soup with sourdough croutons and lemon herb compound mousse.

Steamed dumplings stuffed with spiced British halal chicken, Himalayan seasonings, roasted sesame chutney, and spiced aloo chop.

Charred fresh squid tossed with blistered padron peppers, smoky red pepper glaze, and crispy seaweed crumb.

Roasted canoe-cut British beef bone marrow with tangy herb chimichurri, lemon zest, crispy sage, and toasted sourdough bread.

Sweet handpicked British white crab meat with ripe mango, hass avocado, wild rocket, and a delicate white truffle vinaigrette.

Hand-chopped dry-aged British beef fillet dressed with capers, shallots, cured Clarence Court egg yolk emulsion, and rye crackers.

Pasture-fed native British beef ribeye dry-aged on the bone for 30 days, seared over charcoal, served with roasted cherry vine tomatoes, Koffman chips, and glazed shallots.

Tender pasture-fed sirloin aged for 30 days with a rich rendered fat cap, seared over hot embers, served with Koffman chips, glazed shallot, and roasted tomatoes.

Prime halal beef tenderloin grilled over Japanese binchotan charcoal, accompanied by smooth carrot purée, honey rainbow carrots, crispy pomme anna, and beef jus.

Intensely marbled premium Wagyu beef steak seared on high heat, served with smoked bone marrow butter and Koffman triple-cooked chips.

Colossal on-the-bone ribeye steak aged 35 days, carved table-side with two portions of Koffman chips, roasted shallots, and two sauces of your choice.

Center-cut prime British beef fillet wrapped in rich wild woodland mushroom duxelles, herbed crêpe, and golden puff pastry, served with beef dripping mash and bone jus.

Fresh British monkfish tail charred over embers, served with smoked tomato reduction, duchess potato, and seasonal garden vegetables.

Tender pasture-reared English lamb rump seared pink, served with pea purée, glazed baby turnips, confit potato, and lamb rosemary reduction.

Crisp-skinned confit halal duck leg sitting on braised Puy lentils, wilted spinach, and sour cherry jus.

Acquerello carnaroli rice simmered with wild chanterelles, porcini stock, vegetarian Italian hard cheese, and shaved autumn black truffle.

Crispy-skinned sustainable sea trout fillet on crushed Jersey Royal new potatoes, samphire, and brown butter emulsion.

Slow-roasted British beef carved pink, served with giant Yorkshire pudding, beef dripping roasties, buttered cabbage, honey roast carrots, and rich bone jus.

12-hour braised Cornish lamb shoulder with North African harissa glaze, giant Yorkshire pudding, roast potatoes, and rich lamb jus.

Succulent free-range chicken leg infused with fresh rosemary and garlic, served with Yorkshire pudding, roast potatoes, seasonal trimmings, and poultry gravy.

Vegetarian Sunday roast: Spiced roasted butternut squash with spinach and chestnut duxelles in flaky puff pastry with vegetarian trimmings.

Hand-cut Koffman Maris Piper chips fried triple times in pure oil until glass-crisp, seasoned with rosemary sea salt.

Creamy whipped King Edward potatoes enriched with butter, black truffle oil, and aged vegetarian hard cheese.

Grilled tenderstem broccoli stems drizzled with lemon rapeseed oil and scattered with toasted flaked almonds.

Assorted British Isle of Wight tomatoes tossed with pickled banana shallots, fresh basil, and extra virgin olive oil.

Heritage purple, yellow, and orange carrots roasted with wild heather honey and fresh thyme.

Creamy peppercorn reduction infused with crushed Madagascar green peppercorns and black summer truffle.

Freshly crushed flat-leaf parsley, oregano, red chilli, garlic, and sherry vinegar.

Whipped butter enriched with smoked beef bone marrow, fresh chives, and Maldon salt.

Intense 48-hour reduction of roasted beef marrow bones, mirepoix vegetables, and thyme.

Steamed Medjool date and black fig sponge drenched in warm toffee butterscotch sauce, served with clotted cream gelato.

Crisp cocoa pastry case filled with 70% Valrhona dark chocolate ganache, caramelized pecans, and blood orange sorbet.

Silky whipped cream cheese mousse on crushed oat shortbread biscuit crumb, mandarin gel, and fresh basil essence.

Conference pear gently poached in spiced saffron and cardamom syrup, served with vegan vanilla bean ice cream.

Scottish tayberry and damask rose cordial, 0.0% alcohol-free sparkling rosé wine, black pepper, and lavender vinegar mist.

Spiced English Bramley apple juice, poached pear shrub, fresh lime, and fiery non-alcoholic ginger beer.

Distilled non-alcoholic botanical spirit, wood-smoked cane syrup, aromatic orange bitters, and a flamed fresh rosemary sprig.

Fresh passionfruit purée, vanilla bean syrup, pineapple juice, and a shot of sparkling alcohol-free bubbles.

Muddled garden spearmint, fresh lime juice, wild elderflower cordial, and crisp sparkling spring water.

Crisp dealcoholized French sparkling wine with fine bubbles, notes of green apple, brioche, and vibrant acidity.

Finest single-estate Himalayan tea harvested in early summer, delivering rich muscatel grape and honey notes.

Traditional steamed green tea leaves from Shizuoka, offering clean oceanic umami and grassy sweetness.

Organic cut lemongrass stalks paired with fiery dried ginger pieces, caffeine-free and soothing.

Pure British peppermint leaves grown in Cornwall, delivering an intense, naturally sweet menthol finish.

Single-origin black tea scented with cold-pressed Calabrian bergamot oil and cornflower petals.