Chef Jackson brings a wealth of experience and accolades, including his time as Head Chef at The Black Swan at Oldstead, where he helped secure its first Michelin Star in 2012. He later established his own restaurant, The Park at Marmadukes Town House Hotel, earning three AA Rosettes, before becoming Executive Chef at The Old Deanery.

This field-to-fork experience goes beyond simply showcasing beautiful food; it’s an opportunity to learn, engage, and gain an insight into Adam’s cooking philosophy. Passionate about sustainability and minimising waste, Adam is committed to making the very best use of every ingredient, celebrating exceptional seasonal produce and ensuring that nothing goes to waste wherever possible.

At the heart of Adam’s menu is a celebration of exceptional British game, with venison sourced from Lotherton Hall estate taking centre stage. Championing quality, provenance and seasonality, Adam brings together carefully selected ingredients and thoughtful cooking to showcase the rich flavours of the British countryside, allowing the character of each ingredient to shine.

With only 14 places available, this intimate dining experience is priced at £100 per person or £150 to include a carefully curated drinks pairing, with both alcoholic and non-alcoholic options available. Additional beverages can be purchased from our extensive drinks list before and after dinner.

Due to the bespoke nature of the menu, we are unable to accommodate dietary requirements. The menu is subject to minor seasonal changes.

6.30pm drinks / 7pm start