Episode 8 | Roast Dinner Editon | £35pp | 18th January
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Step into a new chapter of The Second Cut with our Sunday Roast Edition — a six-course experience that celebrates everything we love about a classic British roast, reimagined with technique, imagination, and a touch of theatre.
 
From a sage & onion profiterole with roast-chicken caramel to a playful Yorkshire pudding “taco”, the menu moves through deep, hearty flavours and refined comfort. Signature dishes include our braised beef shin, the delicate fisherman’s pie cube, and the centrepiece: lamb shank with thyme–ginger glazed carrots and cauliflower cheese purée.

We finish with a deconstructed trifle layered with Ribena gel, custard mousse — a nostalgic end with a Second Cut twist.
 
Crafted for winter, built around flavour, and designed to feel both familiar and elevated, this edition showcases what The Second Cut does best: take the food you know, and make it unforgettable.
 
Vegetarian option available.