Sharers

This is one of my favourite sharing dishes on the menu, as it uses the whole rabbit and embraces two cooking techniques that really celebrate the animal. The legs are braised slowly until beautifully tender and the saddle is roasted, while being protected with caul fat and pancetta. It takes a long time to prepare, but getting your butcher to bone out the rabbit for you makes it a little easier.

If I had to pick one dish that helped build the reputation of the restaurants, it would be this. It’s our top selling sharing dish and it provides real theatre at the table. It’s not so much carved at the table as pulled apart, because it just falls off the bone. It gives us chefs a chance to come into the dining room and serve it, or allow our front-of-house team quality time with the guests, as they explain how it has been cooked. A real dinner party centre piece and I woul

This dish flies out of our kitchens in the summer months and is a real treat on a summer’s day. Flat iron steak, chicken thigh kebabs, BBQ mayo, venison sausages, chips, super salad and proper slaw – what is not to like?