SEASONAL SOUP OF THE DAY
bread from our Bakery
roasted woodland mushrooms
WOOTTON ESTATE VENISON CARPACCIO
red cabbage kimchi, apple & micro salads
butternut squash ferment, apple ketchup
DAYLESFORD BAKED PENYSTON CHEESE
autumn vegetable cruditès, plum & blackberry chutney
All served with a selection of Market Garden salads & potatoes
WOOD ROASTED PARTRIDGE**
five spice tofu, spiced aubergine & cardamom passata
KURI SQUASH & CAVOLO NERO RISOTTO
with soya roasted seeds
BAKED SALMON WELLINGTON
salsa verde mayonnaise
ROAST HAUNCH OF VENISON
creamed celery root purèe, shallot, bacon, ginger & sultana dressing
STUFFED HUBBARD CHICKEN BREAST
white bean & tarragon stew
LEEK & POTATO GRATIN
CHARRED TENDERSTEM BROCCOLI
WOOD-ROASTED ROOT VEGETABLES
with vanilla crème fraiche
APPLE & BLACKBERRY MESS
VEGAN BLUEBERRY CHEESECAKE
coconut yoghurt, Medjool dates, cashew nuts (ve)
RAW MILK SINGLE GLOUCESTER P.D.O
from the Daylesford creamery, spiced blackberry, chutney, fennel, Manuka honey oatcakes
GF = made without gluten
DF = made without dairy
VE = suitable for vegans
V = suitable for vegetarians
** = may contain shot
PLEASE INFORM YOUR SERVER OF ANY ALLERGIES OR INTOLERANCES.
As our food is freshly made by hand in our kitchens, we can’t guarantee that everything is allergen-free. Ask your server for more information about our ingredients, or check the allergen section of the menu page.
If you would prefer gluten-free bread, please do ask.
Everything is organic, unless marked *.
Wild ingredients that can’t be classified as organic are always sourced considerately and sustainably.
British law requires us to cook our burgers well-done.
We aim for zero waste and reduce, reuse, recycle and compost everything we can.
The discretionary service charge of 12.5% is shared between the staff serving you. @daylesfordfarm