With our Roast Chicken, Head Somellier George Bergier recommends...


Vina Leyda Merlot Reserva, Chile - £11.49


or, for something truly special...


Ascheri Montalupa Bianco Viognier, Italy, 2007 - £34.99


The Roast


Our irresistibly succulent 12-hour brined chicken, with butter, thyme, garlic, Maldon Sea Salt and lemon zest. Jointed and boned to create an easily-carved breast crown.


Served with its confit legs – slow-roasted for four hours in duck fat


The Gravy


A beautiful flavour packed chicken gravy based on our own reduced chicken stock, made with extra bones, and a mire poix with tomatoes for subtle acidity and to bring out the flavours.


The Trimmings


Chef Paul’s sage & caramelised onion sausage meat stuffing

Homemade Yorkshire puddings

Dripping roast potatoes

Buttered seasonal veg


And for dessert...


Sticky Toffee Pudding


Sam’s home-made sticky toffee pudding with sticky toffee sauce

12-Hour Brined Roast Chicken for One

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