Hector Browne
Dishes From The Pass
Salsify
Salsify Puree, Honey Roasted Salsify, Salsify Crisps, Black Perigord Truffle & Shaved Berkswell Cheese
Spelt Sourdough
Organic Spelt Sourdough, 24hr Fermentation, 85% Hydration
Brixham Crab & Tomato
Dressed White Crab Meat, Marinated Iberiko Tomatoes, Brioche Croutons, Compressed Cucumber & Herbs
N’Duja & Ricotta
Whipped Buffalo Ricotta, N’duja Confit Shallotts, Crispy Sage - Served with Grilled Foccacia
Foccacia
Freshly Baked Rosemary & Sea Salt Foccacia
Coley
Pan Roasted Coley Fillet, Roasted Fish Head Veloute with Keta Caviar, Dill Oil, Buttered Agretti
Strawberry & Lemon Verbena Pavlova
Dehydrated Meringue Shards, Macerated Gariguette Strawberries, Whipped Vanilla Pannacotta & Lemon Verbena
Longhorn Ribeye with Wild Garlic
Longhorn Beef Ribeye On The Bone, Resting in Wild Garlic Butter
Plum, Yoghurt & Honey
Roasted Plum, Honey & Pistachio Cake, Yoghurt Sorbet, Honeycomb & Black Pepper Honey Caramel
Passion for Produce
Having grown up on a working farm in Dorset, Hector has always had a passion for seeking out the finest produce available. He enjoys foraging for wild food as well as working with local small-scale suppliers to acquire the best of the season’s offerings.
With a strong focus on seasonality, sustainability and locality, Hector’s cooking often aims to champion ingredients and celebrate the ‘best of British’.
Follow the link below to discover some of our regular suppliers!
Connect with Hector Browne on social media
Get In Touch!
Wish to enquire about an event? Perhaps you want to curate a unique private experience for someone special? Or maybe you are looking for a menu consultant for your food business?
Please feel free to reach out and share your ideas for any future collaborations. We eagerly await your message, and aim to respond as quickly as possible!