09/11/2026
Getting in early with this Saturdays glorious lunch special.
We’re taking Margra lamb neck known for its delicate flavour and finely distributed intramuscular fat, which melts at a particularly low temperature, giving the meat an incredibly soft, rich texture and and slow-cooking it in our wood-fired oven until beautifully tender, before finishing it over the embers for a deep, smoky crust.
Then, keeping things as simple as we can, placing it on a bed of spring vegetables: asparagus, fresh peas, snow peas and sugar snap peas and finished with fresh mint and a rich lamb demi-glace.
Available Saturday 14th for lunch.
