Sample menu at the pem - modern british cuisine with seasonal ingredients.

Starters

Mains

• Roast Sirloin of Jersey Beef: Accompanied by a red onion tartlet, pickled pear, and walnut, offering a rich and flavorful British classic.
• Sutton Hoo Chicken Breast: Served with young nettle, white asparagus, and a velvety vin jaune sauce, blending fresh and earthy notes.
• Herdwick Lamb Cannon: Expertly paired with lavercake, cockle popcorn, and refreshing mint gel for a unique twist on classic lamb.
• Tamworth Pork Belly: Combines braised cheek, damson, and roasted beetroot for a tender, flavorful experience.
• Lion’s Mane Mushrooms: A vegetarian delight with pine nut risotto and pickled alliums, showcasing seasonal produce.
• Poached Cornish Cod: Accompanied by squid spaghetti, pink fir, and lapsang, blending delicate seafood flavors with smoky undertones.

Desserts

• Butter Roasted Williams Pear: Lusciously paired with walnut, praline, and pear vinegar butterscotch for a sweet finish.
• Macerated Prune and Armagnac Tart: Served with milk ice cream and blackberry, offering a rich and fruity indulgence.
• Lemon Meringue: Refreshing yoghurt sorbet with caramelised white chocolate and hazelnut accents.
• Buttermilk Panna Cotta: Delicately balanced with blood orange granita and subtle orange blossom notes.
• Warm Original Beans Chocolate Sponge: Finished with Pedro Ximenez caramel, raisins, and honeycomb for a rich, comforting finale.

Drinks and Specials