The Menu

The menu at The Vineyard has been created using only the freshest of ingredients, both ethically and seasonally sourced. Along with this we harvest as much wild produce as possible from the local surrounding area to ensure that the quality of our ingredients is second to none.

I delight in taking classic and recognizable dishes, mixing in a little science with modern cooking and presentation techniques to present something extra special. Understanding the ingredients and the effect that temperature has on their flavour is part of the science but we all need to weave a little fun into our gastronomy and not ‘pray to the altar’. You’ll find dishes such as Roast Chicken, Steak and Chips and Black Forest Gateaux on the menu all with an added twist.

The menus change regularly and even weekly as we move through the seasons of the year. In fact our most exciting menu is our seasonal menu where you will find the fruits of the local harvest blended into exciting dishes. Our Tasting Menu is designed to provide a journey through the flavours whilst avoiding palette fatigue. This is achievable by including what I refer to as blanket dishes that give a ‘recognisable hug’ as you move through the courses.

The most important part of any dining experience is not just the food. Understanding our guests needs and being proactive rather than reactive is key to making sure our guests have an unforgettable experience. Selecting the correct wine to accompany your meal, to me is incredibly important. A great wine can evoke the senses and it is only when the food and wine is in harmony that we reach the epitomy of gastronomy.

The team and I look forward to welcoming you to the restaurant at The Vineyard at Stockcross.

John Campbell

A la carte menu

Lunch menu

Tasting menu

Wine list