Adrian Martin has delved into the restaurant’s history books to create a Bill of Fare which reflects back upon the steadfast dishes of the restaurant’s 190-year history and recovers dishes, techniques and ingredients that were once commonplace.

The night started with a Duck and Pork raised pie, traditionally served with pickled vegetables, followed by the Pie Week special of Norfolk Chicken, Ham Hock & Morel Mushroom Pudding Pie served with mash and liquor sauce. To die for!

Sticking to the theme, the evening ended with a seasonal Pink Rhubarb and Ginger Pie doused with Vanilla Custard, and the delicious Tariquet wine.