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