19/03 - Cassoulet de Castelnaudary


Join us on 19th March as Chef Julien prepares Cassoulet!

Julien will prepare his Cassoulet according to the traditional "recette de Castelnaudary" with Toulouse sausage, pork knuckle, pork belly, shoulder of lamb and duck.

The Cassoulet will be available as a special for £29.50pp with starters, sides and desserts all available from the monthly à la carte menu.


more info to follow...


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23/04 - Bergerac Wine Dinner

with Chateau Tour des Gendres
4 Wines, 4 Courses - £75pp

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Spring A La Carte Menu

April's A la carte menu now available

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