Lore Of The Land
Menu with Prices in the UK

Warm freshly baked country sourdough loaf served with whipped Wiltshire butter blended with black treacle and Marmite.

Puffed golden pub pork crackling dusted with sea salt and fennel pollen, paired with sharp Bramley apple sauce.

Tangy cornichon spears dipped in crisp pale ale batter and served with fiery English mustard mayonnaise.

Chilled green Sicilian olives alongside rosemary and sea-salt smoked Valencia almonds.

Crisp golden shredded lamb shoulder croquettes over smoky spiced aubergine puree, pomegranate jewels, and dill tzatziki.

Finely sliced cured chalk-stream trout dressed with pickled fennel, sweet mandarin ponzu, toasted nori powder, and chives.

Hand-cut Ashcombe Estate venison tartare seasoned with sharp grapeseed mustard, cured egg yolk, and crisp sourdough thins.

Charred British cauliflower florets drizzled with creamy sesame tahini, green peppercorn-currant dressing, and fresh mint.

Chargrilled asparagus spears topped with a panko-crusted soft duck egg and aged Westcombe cheddar shavings.

Twelve-hour braised Wiltshire beef cheek over buttery swede and carrot mash, pickled shallots, and savoury Marmite hollandaise.

Charcoal-grilled Cornish monkfish tail served over curried red lentils, crispy curry leaves, poppadoms, coriander, and lime.

Flaky white hake poached in sweet miso, paired with warm Jersey Royal & spring onion salad, smoked almonds, and pickled mooli.

Thick-cut heritage pork loin seared over charcoal with smoky Hispi cabbage, Bramley apple jam, and sage-mustard vinaigrette.

40-day dry-aged prime Wiltshire ribeye cooked over hardwood charcoal, finished with treacle & Marmite butter and watercress.

Bone-in dry-aged British Cote de Boeuf carved tableside with bone marrow jus, peppercorn sauce, and charred Roscoff onion.

Pan-crisped sweet potato gnocchi over spiced carrot puree with toasted walnut pesto, pickled radicchio, and fried sage.

Nutty toasted buckwheat risotto folded with wild garlic, tender asparagus, crispy hen's egg, pickled shallots, and rose harissa.

Corn-fed Suffolk half chicken brined and roasted over open coals with lemon-thyme jus and watercress.

Pink-roasted Wiltshire beef sirloin served with giant Yorkshire pudding, duck-fat roast potatoes, bone marrow gravy, and root vegetables.

Melt-in-the-mouth English lamb shoulder served with mint sauce, Yorkshire pudding, crisp roasties, cauliflower cheese, and greens.

Vegetarian puff-pastry roast Wellington served with herb roast potatoes, Yorkshire pudding, red wine onion gravy, and winter greens.

Crushed British new potatoes fried ultra-crisp, tossed with rosemary salt and served with black truffle mayonnaise.

Thick-cut Maris Piper chips cooked three times for a shattering crust and fluffy centre, dusted in sea salt.

English Tenderstem broccoli blistered over charcoal with lemon zest, extra virgin olive oil, and toasted almonds.

Split beef marrowbone roasted over open coals with parsley, caper, and shallot salsa.

Sweet pointed cabbage blackened over open flames and dressed with lemon, garlic oil, and crispy shallots.

Roasted cauliflower florets baked beneath bubbling Westcombe cheddar mornay and toasted sourdough crumb.

Crisp seasonal leaves dressed in classic Dijon mustard and red wine shallot vinaigrette.

Extra pouring pot of 24-hour roasted bone marrow gravy, green peppercorn cream, or treacle-Marmite steak butter.

Warm sugared brioche doughnut piped with oozing salted caramel, whipped cream, and caramelised white chocolate.

Rich date, walnut, stout, and espresso sticky toffee sponge served warm with malted barley ice cream.

Silky cardamom-infused cream pudding balanced by tart red currants and crisp ginger nut biscuit crumble.

Trio of Westcombe Cheddar, Stichelton Blue, and Baron Bigod Brie served with quince jelly, celery, and oatcakes.

Rich dark chocolate ganache set in crisp cocoa pastry with clotted cream and sea salt flakes.

Half-portion of Lore of the Land's Sunday Roast with Yorkshire pudding, roast potatoes, gravy, and seasonal greens.

Lightly breaded fresh hake fingers served with crispy potatoes and garden peas.

House-brewed golden session pale ale from Guy Ritchie's Ashcombe Estate brewery in Wiltshire.

Refreshing unfiltered craft IPA bursting with tropical hop aromas and clean citrus finish.

Traditional malt-forward English bitter with roasted caramel notes.

Crisp unfiltered Wiltshire pilsner-style lager brewed with noble hops for clean refreshment.

Sunday brunch staple blending British vodka, spiced tomato juice, horseradish, Worcestershire sauce, and celery stick.

Small-batch London dry gin stirred with Campari, sweet red vermouth, and charred orange peel.

Freshly pulled espresso shaken vigorously with vodka, coffee liqueur, and vanilla syrup.

Alcohol-free distilled herbal botanical spirit over ice with elderflower tonic water and cucumber ribbon.

Botanically brewed sparkling British soft drink served chilled over ice.

Pure English chalk-filtered natural mineral water bottled in Hampshire.

Specialty roasted dark espresso or loose-leaf English breakfast tea served after dining.