‘Our spring menu takes inspo from warmer places we’ve travelled across the globe - like our Thai-inspired Sea Bream Coconut Red Curry, a Moroccan-style Lamb Barnsley Chop and a Charred Hispi Cabbage with salty Japanese miso and tangy stilton. After listening to our customers, we’ve also brought back some classic dishes from previous summers and added some big favourites like the Pork Schnitzel to our legendary Weekend Brunch.’ – Miles, Founder.