What’s on our autumn menu, and why
Chanterelles, late plums and the first duck of the season: a look at the dishes arriving this month.
Our bar team spent the spring building a cocktail list around the herbs in our kitchen garden. The result is fresher, lighter and a little more green.
Clarified and crystal clear
We clarify citrus and cucumber juice with a technique borrowed from the pastry section. It gives cocktails a clean, silky texture.
Zero-proof, full flavour
Our zero-proof drinks get the same attention as everything else: house-made shrubs, teas and tonics.
A great cocktail should taste like the season you drink it in.
Written by
Clara Voss
Head Sommelier. Clara looks after our 2,000-bottle cellar and the monthly winemaker dinners.
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