Our tasting menu is rooted in wild ingredients, and reflects the many shifts in season. We work with exceptional local food and drink suppliers, as well as taking advantage of the abundance of wild foods that grow along our coastline, hedgerows, moors and fields. We forage little and often, daily, to source a range of flavours and textures for our menu that has little impact on our environment. We don't have a restaurant garden or access to a plot of land on which to grow, so we truly embrace the countryside around us, picking that which is in abundance. Choosing to find ways with invasive plants, understanding how to use texture and flavour from these in both old and new ways. We look to indigenous practices, and different methods of flavour extraction such as fermentation, to understand and develop our catalogue of flavours. As we learn and acquire more information, we document and record as we gather, and experiment with what we find. Our love of our connection with nature and the magic that exists in this space, and the world around us drives us to share this with you - in both its flavour and its other benefits. We pick things when they are in their prime, and work with these to create a unique snapshot of our area, to delight and surprise. We feel incredibly privileged to do what we do and share this with you - without running the risk of sounding too corny, it truly feels like a little bit of magic.