The seasonal menu will offer treats such as South coast crab and clotted cream tart; a pressed ham terrine with cauliflower piccalilli; Chervil Tagliatelle with mushrooms, pea shoots, wild garlic and soured cream; and a fillet of trout braised with early summer vegetables, white wine and basil. Many of the herbs and vegetables will be from the small garden Russell and Michele have created behind the property. The dessert menu will include rhubarb trifle will be hard to resist, along with a traditional British cheese board served with charcoal biscuits and oven dried grapes. A great value set menu, the Nip & Tuck, will be available for lunch and dinner, priced from £11.50 for a two-course lunch and £15 for a two-course dinner. A nip is traditionally a third of a pint, so each meal will be served either with a glass of wine or a nip of ale. There will be two bars, one dedicated to locals, offering a variety of British beers, including hand pulled ales and Pimms on tap, as well as bar snacks, such as prawns with mayonnaise and home-made pork pies. Beyond the bar is a 60-70 cover restaurant driven by seasonality and British produce, initially open for lunch and dinner five and a half days a week. The establishment will open for lunch and dinner five and a half days a week (closed Sunday evenings and all day Monday).