This year we’re going all out with an imaginative seasonal menu that’s big on technique and even bigger on flavour. Incorporating some rather fantastic ideas of our own with influences from our all-time favourite guest chefs, dishes like Cornish scallop (tied with parcel string and baked in its shell) with rich, buttery celeriac purée and the tang of green mandarin, and our open raviolo of duck ragù and parmesan (best described as a magnificent DIY lasagne) are what this time of year should be all about. Not convinced? Wait for the main... Grilled Dexter beef sirloin and cheek braised in carrot juice and Christmas spices, served with a trio of tasty sides (blistered sprout tops with scallop XO, anyone?). Our most refined and decadent menu yet, this is all about the joy of the finest British ingredients placed in the hands of a talented young team who count Kitchen Table, River Café, Clove Club and Moro among their alma maters. You know what to do.