— The Food —
At JRH every menu is unique and tailored to the customer. We begin by having one-to-one meetings/discussions about the your vision- your likes and dislikes and whether they want to adventure out in challenging their taste buds, or if they prefer, to create a more traditional experience. There are no requirements too small, nor are there any expectations too big. We offer fine dining experiences consisting of 7-course and 4-course tasting menus. There is an additional option (premium expense) of wine pairing which will be available to the customer throughout our discussions.
Begin your journey with us into the culinary arts where together, we will create an experience your taste buds will never forget.
Snacks
Steak tartare
Minced fillet steak with diced shallot, cornichons, capers and lemon topped with salt cured egg yolk in a crisp tart shell.
Quail scotch egg
Soft boiled quail egg wrapped in Yorkshire sausage meat with nannas black pudding coated in panko bread crumbs and finished with a smoked tomato chutney.
Kidderton ash tart
Honey torched Kidderton ash goats cheese with a homemade caramelised onion chutney, roasted beetroot in a crisp tart shell.
bread
Italian herb focaccia
Homemade focaccia topped with a mixture of Italian herbs and rock salt. Served alongside a whipped carbonara butter topped with parmesan and crispy guanciale.
Gluten free oatmeal bun
Homemade oatmeal and pumpkin seed bread served alongside fresh chive oil and crème fraîche.
Sticky smoked tomato bun
Soft milk bread rolled with a homemade smoked tomato chutney and Swiss cheese served alongside a whipped hot honey butter topped with crispy chorizo.
starters
Steak tartare
Center cut fillet steak with diced shallots, cornishions, capers, dijon mustard, Worcestershire sauce and a rapeseed oil mayonnaise on a slice of brioche French toast and finished with quail egg yolk.
Ricotta and lemon gnudi
lemon and ricotta gnudi with a pea and spinach puree, fresh garden peas and parmesan.
Grilled wye valley asparagus
Crispy quail egg with a lemon and rapeseed mayonnaise, black garlic puree, parmesan crisps and grilled wye valley asparagus.
Fish
pan seared king scollops
Pan seared king scollops with a curried cauliflower puree, roasted dukkah spiced cauliflower florets, chorizo and pomegranate seeds finished with crispy leeks.
Pan fried cod fillet
Pan fried cod fillet with a pea and mint puree, minted peas, lemon and dill gnudi, dill oil and crispy fish skin.
spiced monkfish tail
Spiced monkfish tail with nigella seeds, thai red curry mussels with lemongrass oil and a spiced cracker.
Meat
Duck breast
Roasted duck breast with pickled radishes, beetroot and orange puree, parsnip puree roasted beetroots, pine nut crumb and a parsnip nest.
glazed chicken breast
Wild mushroom glazed chicken breast with a potato rösti topped with sticky wild mushrooms, celeriac puree, crispy shallots, roasted carrot purée and toasted seeds.
rib of lamb
Roasted french trimmed rib of lamb with fondant potatoes, pea and mint puree, minted peas, confit shallots and a red wine jus served table side.
Petie fours/Pre desserts
Hazelnut mousse
Hazelnut mousse with a dark chocolate mirror glaze, jocund sponge tear drop coated in a crunchy hazelnut praline shell.
peach melba tart
A peach and vanilla infused set almond custard, peach gel and frozen raspberries in a peach glass shell.
BATTENBERG
A light sponge cake with one segment soaked in Curacao bleu and the other infused with cherry all held together with a decadent homemade marzipan.
Desserts
Limoncello mousse
Limoncello mouse with a jocund sponge base, dark chocolate shell, lemon coral and a raspberry and vodka granita.
Banoffe tart
Crumbly cocoa tart filled with silky rich dulce de leche, banana diplomat and dark chocolate glaze with a caramelised banana, five nut granola and a salted caramel ice cream.
Strawberry choux
A very delicate and crisp choux bun filled with strawberry diplomat and a basil gel, tempered white chocolate, flapjack and a strawberry sorbet.
We understand that there are certain dietary requirements for customers which will be accommodated without exception. Each dish can be specifically tailored to each customer regardless of their dietary needs.
Please inform us when creating your experience of any requirements.