Spring
New season lamb, asparagus, peas, wild garlic, Jersey Royals and the first rhubarb.
02 · Sample Menus
British produce from named farms and breeds, cooked with restaurant technique. This is a real menu from a recent dinner. Yours is written for your table.
Rare breed pork, smoked cheek
A recent private dinner
Scroll to move through the menu, one plate at a time.
Tasting menu · a recent evening
Amuse bouche
Gazpacho
tomato, pepper, basil oil
Starter
Lake District farm chicken
ham hock terrine, Parma ham, pickled baby shiitake, truffle, pistachio
Main
Herdwick lamb
herb crust, smoked lamb neck, baby gem purée, peas, wild mushroom, gnocchi, lamb sauce
or
Rare breed pork
braised belly, smoked cheek, baby carrots, pork sauce
Dessert
Noir
chocolate cremeux, caramelised banana, crisp toffee
or
Brown sugar tart
caramelised, espresso chantilly
01 / 06Scroll
Amuse bouche
Gazpacho
tomato, pepper, basil oil
Move your cursor to plate up
- i.Vegetarian and vegan
- ii.Allergy aware
- iii.Course by course
Every RareFlavours menu starts with a conversation: the occasion, the season, what your guests love and anything they cannot eat. Josh then writes a tasting menu around it and sketches each plate before the night.
Vegetarian, vegan, gluten free and allergy aware menus are written course by course, never as an afterthought.
Through the year
A few of the ingredients that tend to shape each season.
Summer
Tomatoes, courgettes, broad beans, soft herbs, strawberries and stone fruit.
Autumn
Wild mushrooms, squash, game, apples, pears and blackberries.
Winter
Rare breed pork, slow cooked cuts, root vegetables, citrus, chocolate and spice.
Recent plates
Hover to look closer, click to open.
Questions
01Can I choose my own menu?
Yes. The sample menu shows the style of cooking. Your menu is written with you, around the season, the occasion and your guests.
02Do you cater for vegetarians, vegans and allergies?
Yes. Tell Josh about dietary requirements or allergies when you reserve and each course is written around them.
03How are menus priced?
Per guest, depending on the number of courses, the ingredients and the size of the party. Send your date and guest numbers for a quote.
04Do the menus change through the year?
Yes. Josh cooks with the seasons, so a spring menu looks very different to one in late autumn.
Now booking · Autumn
Seasonal private dining at home, across Rugby, Leicester and the East Midlands. Send your date and guest numbers and Josh will reply personally.
The best table in the house.