Trained locally, after spending a few years in Surrey I worked at various well know restaurants in London including The Connaught and The Ivy. After leaving London I have worked at The RAC Club in Epsom and Wentworth Golf Club.
I endeavour to showcase British food simply with seasonality. My current menu see's highlights from dressed crab tian, little leaves, citrus dressing, pressed terrine of smoked chicken, leeks, mushrooms, chive oil, chargrilled monkfish, scallop & serrano ham brochettes bulgar wheat salad, pea shoots, scallions and wild mushroom wellington, wilted spinach, walnut dressing.
Desserts are light and delicate through to decadent.
T: 01372 842 747 
E: bearoxshott@youngs.co.uk