Pre Theatre Scratch Menu
Our aim is to provide a delicious, nutritious meal using ingredients that are often overlooked.
Dishes are created using ‘Waste’ produce – 40 percent of all fruit and vegetables grown in this country are discarded before ever reaching a shop shelve as they are considered ugly, misshapen, too big, too small or simply have the odd hole here and there. Through the Scratch menu we want to draw attention to the fact that this produce, despite its appearance is still truly delicious and that Food Waste is an important issue (1/3 of all food grown or manufactured in the world is thrown out – that is enough to feed 870 million people!!!) The menu is not designed to be fancy or complicated, rather think organic ingredients such as beetroot tops and potato skins turned into simple soups, the trimmings from our house made pasta, baked with a little leftover cheese or yesterdays bread transformed into warm bread pudding served with a spoonful of last years Fern Verrow gooseberry jam.
We use what we have to hand and because of this we cannot alter the evening’s offering. If you have dietary requirements or allergies we suggest you order from the a la carte. We thank you for your understanding.
We hope you enjoy eating it as much as we enjoy creating it for you!
Pea and mint soda £1
Salad of asparagus peelings and shaved fennel with Pecorino shavings
Crab shell bisque with fish trimmings and spring greens
Chocolate and buttermilk ice cream cake with orange caramel
3 courses £20
Housemade bread and butter £4
Toast Ale £5.50
Please note that this is a sample menu – please check with reservations for today’s menu.
The Scratch menu is available from 5:30pm – 6:30pm daily.
In order to ensure we are doing the best we can to reduce food waste in our kitchens, we have limited places daily for our Scratch menu and will take advance bookings only. Please call to reserve on 0203 011 0115
A discretionary 12.5% service charge will be added to your bill,
it is not in conjunction with any other offers and is to be taken by the full table.