Our menu is a set chef’s table selection and changes weekly and may even change on the day irrespective of what is on the menu, for reasons of produce quality & availability as everything is fresh. Supplement prices for premium produce are just indicative as they depend on market prices at the time which vary a lot for the very best meat and fish. You can in some cases add options from our tasting menus at a supplementary cost. This gives you a lot of menu flexibility.
This page an example of the things we cook right now. For your booking we'll typically offer 2 or 3 items for each of the course sections. The set menu is 4 / 5courses, which includes starter, bakery with meats or grains, main and pudding, to which you can add pre-booked options if you like, and goes up to 10 courses for the full group only tasting menu. Vegetarian (V), Vegan (Vg), and gluten free (gf) coeliac (C) menus are possible with notice. Some vegetarian dishes can convert to vegan, with notice. Any vegan dish is also vegetarian. Vegan may have a supplement if we acquire special ingredients. We can deal with most medical allergies, but they must be notified and agreed ideally at least 3 days in advance please.
Wine flights matched to your food are available for group bookings of 6 or more from £60pp.
Menu example ~ Spring 2026
4 / 5 course set menu - £66 pp, supplementary courses as marked
All garnishes are included - no extra charges
10 course tasting menu (full group only) includes canapés & petit fours - £110 pp
wine flights available for group bookings start at £60 pp for the group
Canapés / appetisers
£5 pp option from tasting menu - whole group only
light bites such as croustades
scallipops are very good!
Starters
raviolo & quails egg ricotta (V)
layered crispy potato & battered haloumi cubes with dill sauce & watercress (V)
home cold smoked salmon, frozen cucumber
chalk stream trout cured in treacle & thyme
pork terrine with loquat or plum chutney
squash & ginger soup with crisp shards (V/Vg)
pistachio pate with orange & marjoram salad (Vg)
Bakery plus
shallot & whey sourdough with comté heap (V)
black treacle sourdough twice fermented, cured meats, relish, SHD butter
SHD focaccia with home made sautéed Jersey cheese (V)
gluten free bread if pre-ordered (Gf, V, Vg)
five grain herb salad instead of smoked meats (Vg, V)
parfait or similar sometimes instead of cured meats
Spring Soup £8 optional tasting menu course
squash, black shallots, coconut milk & ginger (V / Vg)
creamed leek, gem & potato, croutons (V)
Optional tasting menu intermediate course - from £10
hand made tagliatelle with Italian style garnishes & herbs (V/Vg)
warm roscoff luxury tart with dressed salad (V)
feta, haloumi and leaves three ways (V)
baked aubergine or courgette & pasta folded pie (V)
Luxury fish - optional course from £16-£28 pp
John Dory oven baked
fresh premium fish of the day : eg turbot / dover sole / halibut with beurre blanc white wine sauce or turbot stock & lobster shell cognac sauce
clams & mussels with freshly made pasta & garden herbs
hand dived scallops - either carpaccio or lightly sautéed
razor clams with saffron polenta
Mains - current selection
Really there is no such thing as a main course - there are only good courses
Includes appropriate garnishes - no extra charges. We may plate or serve "family style" to share. Examples: Koffmann roast, sautéed or brown buttery caramelised pommes puree, seasonal wild mushrooms, polenta & sometimes pommes dauphinoise or boulangere. Crispy kale, chard, zucchini - various green vegetables. Sauces fresh from home made stock. Gluten & dairy free with prior notice.
signature roast Brittany poussin or seasonal partridge with truffle butter & rich sauce
loin of Knole Park wild fallow deer, preserved blackberries, brown butter pommes puree & crispy kale - supplement circa £18
BGE spit roast Porchetta with herb, lemon & apricot stuffing
Spring lamb - rack or loin of the day (chef choice) £12
leg of hogget (late season lamb) cooked over hot coals
rich short rib & beef cheek, wine & stout pastry pie (supplement £10 pp - 2 minimum)
slow roast rare breed pork belly or crackly loin
home made tagliatelle with fresh green herb vert sauce (V & can be gf / Vg)
wild mushroom risotto (8 year aged rice) (V)
tagine of spring vegetables & freekeh (Vg)
roast cauliflower with caper, toasted almond & SHD chilli dressing (Vg)
fillet of 70 day dry aged Moat Farm beef cooked at low temperature - supplement £18 to £24 pp
premium fish of the day such as turbot - supplement £20-£32 pp (depends on market price & catch)
fresh whole lobster - supplement £30 - £36 when available
fresh langoustines - supplement £24 (minimum 2 persons)
Artisan Cheese
plate of fine Canterbury cheeses from £14 pp
award-winning Canterbury & Kent cheeses, SHD quince jelly or fig conserve, carta di musica or water biscuits or home made seed crackers
Proper Puddings
Puddings are served where appropriate with inclusive garnishes, such as compotes, zested creme fraiche, home made ice creams & sorbets
Trinity trifle - no jelly, super luxurious
basque "burnt" cheesecake - set & unctuous
caramelised Sicilian Crostate al Limone
Tart Tatin of the day such as plum, fig, pear or apple
rich twice baked chocolate torte "St John" (dairy free)
winter caramelised creamy rice pudding or bread and butter pudding like our grandmothers made
panna cotta with trimmings
Petit Fours
with full tasting menu or optionally £5 per person
Drinks
aperitifs, digestifs, local craft beers, fine ciders, table wines, champagnes, sparkling & aged fine wines, Shi Bui fine tea & freshly roasted artisan Bean Smitten single estate coffee, as per our list
