블랙스 코너

oak and beech chorizo Spenwood pecorino

Cornish Yarg Wild mushroom

caramelised onion Fresh pear

Black acorn fed pork imported to compliment our produce, served medium rare

walnut, pear Honey salad

With oil balsamic

With cream cheese

oak and beech chorizo & Spenwood pecorino

Cornish Yarg & Wild mushroom

caramelised onion & Fresh pear

Black acorn fed pork imported to compliment our produce, served medium rare

walnut, pear & Honey salad

With oil & balsamic

With cream cheese

A selection of British Farmhouse Cheeses and Charcuterie.

A selection of 4 British Farmhouse Cheeses.

1 Raclette Cheese of your choice. Alongside 2 British Charcuterie Meats.

Nettle wrapped, semi-hard cheese with a tangy, lightly crumbly, yoghurty-like texture. Made by Catherine Mead in Cornwall

Deep, rich & nutty. A 24 month aged cheddar with a melt-in-the mouth texture. Made by James Montgomery in Somerset

Mellow and nutty with sweet citrus notes and a deep annatto orange colour. Made by the Clarke Family in Warwickshire

Smooth and well-rounded award-winning cheese with bright, nutty richness. Made by Catherine Mead in Cornwall

Bold and earthy with oak smoke. Three-month matured for depth and richness. Made by Mark Robertson at Blagdon

Staff favourite blue cheese; gentle, sweet and beautifully balanced. Made by Billy Kevan in Nottinghamshire

Suffolk Brie-style cheese, silky beneath the rind with mushroom and vegetal notes. Made by Jonny Crickmore in Suffolk

Creamy local cheese with fresh nettles, offering mild, herbal, savoury character. Made by the Mark Robertson in Northumberland

Silky texture, gently seasoned with fennel and black pepper. Made by Matt Hill on Cobble Lane, London

Minced pork shoulder, smoked and spiced for warmth and depth. Made by James Swift in South Wales

Toasted fennel seeds, red wine, garlic & pepper. Made by Steven & Susie Anderson in Leith

Made from British ex-dairy cows, giving a soft creamy texture with warm spice. Made by Matt Hill on Cobble Lane, London

Scottish pork and wild Scottish venison come together in a bold take on chorizo. Made by Jan-Jacob & Anja in Fort William

Tender, sweet & aromatic. Spicy, cured & smoked in traditional Suffolk brick kilns. Made by Chris Swales in Exning, Suffolk

Choose Pancetta or Sausage, with Montgomery’s Cheddar, Fried Cacklebean Egg and Chilli Jam

2 Cacklebean Eggs

Pancetta Maple Syrup or Berries and Syrup

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Tomato Sauce with Feta v

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