Restaurant December Menu
Served from 12pm to 2:30pm and 6:30pm to 8:45pm Monday to Thursday & until 9:45pm on Friday’s & Saturday’s
A special deal is available Monday to Thursday: 2 courses for £20 or 3 courses for £25
On Friday and Saturday evenings, chef’s specials showcase the best and most intriguing flavours of the wild.
Friday and Saturday evenings, 6:30pm to 10pm, we serve a full À la carte Menu
Please note: menu is subject to daily and seasonal change so this menu is for illustrative purposes. Seasonal specials are always served Friday’s, Saturday’s, & throughout the week as much as possible which change week to week based on what we forage from the wild.
If you’re feeling festive, all through December an extra £10 per person will turn any booking at The Foragers into an enhanced Christmas experience. We’ll decorate your table in true foragers’ style and Christmas cheer, provide Christmas crackers, and serve mince pies, a selection of game & wild mushroom filled sausage rolls, along with a festive sloe gin digestif to finish.
Deer Butchery, Deer Populations & 5 Course Dinner 28 November 7pm
TO BOOK CLICK HERE – 10 places available
The Foragers are passionate about hunted game and wild meats. Slap bang in the middle of big deer season, join us for a game butchery demonstration and tasting menu hosted by The Foragers and presented by our game dealer Adrian and expert deer hunter Bruce. You’ll learn how to butcher a whole deer, from nose to tail, loin to leg. Then you’ll get to sample a 5 Course Game Tasting Menu, showcasing all parts of the deer.
Pepper-seared venison loin, cob nuts, browned leeks, Truffles found by our new truffle hound and sherry.
Stout-braised deer heart, smoked parsnip trio, mulberry sauce
Leg steak and kidney pie with wild winter greens
Japanese-inspired cleansing beef broth with reishi mushrooms
Richard’s spotted dick made with wild deer suet.
Are you veggie / vegan / questioning?
This meaty event might sound unsuitable for the meat-reluctant, but we’d argue that venison is one of the few meats you can eat without guilt. Deer need to be hunted – not only because they devestate the ecosystem when breeding unchecked, but because they are a prey animal whose survival depends on a certain number of the herd being picked off year on year. If deer have no predator, the herd outgrows its food source and every animal will die of famine. On top of this, our deer are not farmed. They live a natural life in the forest before being shot by an expert, trained in making an accurate, fast and clean kill. We’d certainly prefer to be killed unexpectedly in the forest following a life of freedom than to be slaughtered on the abbetoire’s killing floor after a life in a pen, as many farmed animals are. So in this era of veganism and “flexitarianism” wild venison is the way to go!
Sunday Roast Menu
Sunday Roast Menu
served 12pm to 6pm every Sunday