Yorkshire has some of the finest farmland in England. The freshest local produce is delivered to our door daily, and salad, fruit and herbs are grown in the garden.
  |
Starters Seared king scallops with a fine herb salad and foie gras Fillet of smoked haddock with a leek and potato sauce, topped with a quail egg |
|
Adam loves to cook traditional British dishes incorporating old favourites together with more modern dishes using his own individual style. |
|
|
Main Course
Roast breast of guinea fowl with confit leg and a chantrelle sauce Roast monkfish topped with parma ham on a lobster sauce |
  |
After several years studying all aspects of cooking, Adam then specialised in patisserie for five years. This developed his own personal love of desserts, and inspires his sweet dishes to this day. |
|
  |
Dessert Apple and raisin pancakes Chocolate pyramid filled with a chocolate and black cherry mousse |