05/10/2026
Good food starts with good people. Join Rodney, our Head of Food, as he talks through the care, craft and quality that goes into every Welly Wednesday.
From carefully preparing every component to sourcing premium venison from Scotland's Barwhillanty Estate, to the final golden pastry, no corners are cut. Only crust.
And yes, before you ask... getting that Wellington just right is taken very seriously around here.
Available until the 18th November, wellies optional, booking recommended, and appetite essential...