The Scratch menu is served from Wednesday to Saturday between 5.30pm and 6.30pm.
Our aim with this menu is to provide a delicious, nutritious meal using ingredients that are often overlooked for a fair and reasonable price.
Essentially the dishes are created using ‘Waste’ produce – 40 percent of all fruit and vegetables grown in this country are discarded before ever reaching a shop shelf because 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 yesterday’s bread transformed into warm bread pudding served with a spoonful of last year’s Fern Verrow gooseberry jam.
We use what we have to hand and because of this we cannot alter the evening’s offering to accommodate dietary requirements.
We hope you enjoy eating it as much as we enjoy creating it for you!
Pasta rags with nduja butter and lime
Lamb kofte with aubergine end baba ganoush, white beans and coriander stalk salsa
Blackcurrant leaf and remilled cake roll with berry sorbet
3 courses £25
Housemade bread and butter £4
A discretionary 13.5% 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.