The Long Night
Episode 6 - The second cut

Step into The Long Night — December’s Second Cut tasting menu, inspired by the colder, quieter weeks of winter when comfort comes from the kitchen, slow braises soften the dark, and candlelight turns the room golden.

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This six-course menu leans into depth, warmth and craft:
charred onion focaccia with brown-butter miso, roasted celeriac enriched with sprout brown butter, turkey rillettes sharpened with cranberry and fermented chilli, and a melting braise of lamb breast over burnt leek purée.

 

The centrepiece is stout-glazed beef shin served with smoked mash — a dish built for the heart of winter — followed by the Midnight Tart, a dark chocolate finale brightened with blackcurrant and burnt orange.

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A vegetarian Long Night menu runs alongside it, echoing the same richness through smoked beetroot rillettes, coal-roast leeks, stout-braised mushrooms and that same Midnight Tart.

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Second Cut remains what it has always been: affordable fine dining rooted in skill, season, and the beauty of making more from less.

A winter table set for comfort, craft, and the company that carries us through the long nights.

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£35pp Thursday 18th December