The glorious early sunshine has put a spring in our step as we relaunch the terrace for another summer season. I have just managed to put in an early order for some spring lamb in time for Easter and we have revamped our wine list introducing a lot of new and exciting wines including 'zesty' whites and fresh rosés to enjoy with the lighter dishes that we turn to at the passing of winter.
And it's not only the birds who are twittering - when we have news to share beyond the trivial, we will continue to post information onto Facebook and Twitter. To follow us just click the links on our home page or below. It is also handy to follow the big hitters in the food world for up to date news on trends, dishes and ingredients; reviews too, though more about us would always be appreciated.
Lunchtime jazz with our a la carte menu is an ideal combination on Bank Holidays and we are kicking off this season on Easter Monday with Nils Solsberg and Doug Pruden. Nils has toured with Bryan Ferry but for us he brings his gypsy-style guitar playing alongside Doug in a manner reminiscent of Django Reinhardt and Stephane Grappelli. If I wasn't working, I think a good lunch with an excellent live performance would be my idea of heaven. Click here to book your table.
We are also offering a child-friendly Good Friday lunch with 2-courses at £18 per person and 3-courses at £22 per person with under twelves dining for half price. We still have a few spaces available for Easter Sunday lunch.
From Tuesday 17th April, we will be offering a new lunchtime special of a sharing platter for two at £30. We will ring the changes from a variety of choices; initially tapas with a mix of six hot and cold items and bread, olives and dips. Other platters to follow will be mezze, antipasto and seafood.
Another bit of news, on April 20th we will be attending the official opening of the Oathall College Farm Shop; a wonderful initiative that is especially dear to us given that three of our young chefs attended the school. Hopefully the shop will produce ingredients as good as the chefs!
One final note, we have some great spring and summer a la carte offers for lunchtime and mid-week dinner so please click to either join up or log-in and download your vouchers from the website.
We look forward to seeing you soon
Jeremy, Vera and the team