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Sample menus

Tastings usually run around twenty courses. Jonathan builds each one around an interest in human history and home: either a single stretch of British time (Stone Age, Iron Age, and so on), or a walk from prehistory through to the present. This Spring sample stands in until he drafts the next one. Feasts are separate — six example culture feasts from Recipes Ratio’d, built for sharing: English, Italian, Japanese, Thai, Greek, and French. Exact dishes and how they’re served can shift once Jonathan has cooked them through.

Tasting

Shape from kaiseki — plated, paced, guided by shun — because Jonathan likes how that form carries a tasting. The thread is personal: curiosity about how people ate here, and a gentle affection for these islands through time. This Spring sample opens with a few modern jokes on the tongue (burger, crisp, nugget), then settles into the longer arc — prehistory forward — and finishes in desserts that belong to today. Course titles keep the Dalleth habit: plain words, wide spacing, a little mischief in the naming.

Dalleth

Spring 2026

  1. Hamburger
  2. Cheese and onion crisp
  3. Chicken nugget
  4. Cucumber and lovage, with elderflower
  5. Oysters and lemon verbena
  6. Ramson lamb
  7. Spring vegetables and morels
  8. Trout, garum, hazelnut and lovage
  9. Pork broth, allium dumplings
  10. Grilled rabbit, rabbits food
  11. Simmered quail, spring roots and spiced ale
  12. Braised beef and new season potato
  13. Rice pilaf and wood pigeon
  14. Rhubarb and mint sorbet with tea
  15. Barley rations and Stilton
  16. Sticky toffee pudding
  17. Banoffee pie

Sample only — guest-facing Spring 2026 draft. Fresh menus are in design; earlier wild-food and supper-club cards stay as reference, not the shop window. Around seventeen to twenty courses is the usual shape.

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Feasts

Built from the Recipes Ratio’d series. Designed for sharing. One main dish at the centre — castle-table energy, not a tasting parade. Below are six example menus — the shape and spirit of each culture feast. Exact dishes and how they’re served can shift once Jonathan has cooked them through and has the kit (baskets, spit, donabe, and the rest).

Minimum six guests. Dietaries only work if the whole booking eats the same way (for example: everyone gluten-free — not one person alone).

Examples — details may change when Jonathan cooks them for real. Canapés available as a paid extra in two tiers.

  • English — The Roast Beef of Old England
  • Italian — The Cardinal’s Ragù
  • Japanese — The Shining Hospitality of Edo
  • Thai — Charcoal and Nam Jim
  • Greek — The Athens Spit
  • French — The Rooster of Burgundy
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Culture feast examples

Six cultures from Recipes Ratio’d. Each card is an example guest menu — no canapé tiers — the shape and spirit of the feast, not a locked promise of exact service. Weird & wonderful dishes are labelled; sides arrive feast-style in their own bowls. Exact dishes and how they’re plated can shift once Jonathan has cooked them through and has the kit.

Dalleth

Example · English

The Roast Beef of Old England

A modern courtly sharing feast for 6–8

Starter

  • Watercress soup, crème fraîche, soft quail egg

Main

  • Dry-aged rib of beef, roasted on the bone

Standout starch

  • Yorkshire puddings, risen in smoking beef dripping

Sides

Served feast-style — each in its own bowl.

  • Goose-fat roast potatoes, rosemary, sea salt
  • Honey and thyme roast parsnips
  • Slow carrots, orange zest, caraway
  • Buttered Savoy cabbage, nutmeg, a little bacon
  • Cauliflower cheese

Weird & wonderful

A little strange on purpose — leave it if you prefer.

  • Purple carrots, lavender butter

Sauces

  • Fresh horseradish cream
  • Red wine and bone-marrow gravy
  • Tewkesbury or Colman’s mustard

Dessert

  • Treacle tart

Always with

  • Clotted cream ice cream
  • Dark treacle-caramel sauce
  • Sea salt and candied lemon zest

Canapés available as a paid extra in two tiers.

Dalleth

Example · Italian

The Cardinal’s Ragù

An Italian sharing feast of pork and beef for 6–8

Starter

  • Capon brodo, a shower of Parmigiano

Main

  • Pork and beef ragù, cooked since morning

Standout starch

  • Fresh egg tagliatelle

Sides

Served feast-style — each in its own bowl.

  • Cicoria ripassata, garlic, chilli
  • Borlotti beans, sage, olive oil
  • Roasted peppers, oregano
  • A bitter leaf salad, red wine vinegar
  • Peas, a little pancetta

Weird & wonderful

A little strange on purpose — leave it if you prefer.

  • Roasted red grapes, bay, cracked pepper

Sauces

  • The ragù itself
  • Parmigiano-Reggiano
  • New olive oil
  • Olio santo

Dessert

  • Torta di nocciole

Always with

  • Gianduja ice cream
  • Espresso-caramel sauce
  • Crushed roasted hazelnuts and orange zest

Canapés available as a paid extra in two tiers.

Dalleth

Example · Japanese

The Shining Hospitality of Edo

A salmon teriyaki feast for 6–8

Starter

  • Chawanmushi, shrimp, ginkgo, mitsuba

Main

  • Salmon teriyaki, grilled as a side

Standout starch

  • Donabe koshihikari rice, with okoge

Sides

Served feast-style — each in its own bowl.

  • Spinach goma-ae
  • Cucumber and wakame sunomono
  • Green beans, sesame oil, a pinch of sugar
  • Kinpira of carrot and burdock
  • Tsukemono — daikon and cabbage, ice-cold

Weird & wonderful

A little strange on purpose — leave it if you prefer.

  • Grilled white peach, white soy, torn shiso

Sauces

  • Extra teriyaki glaze
  • Yuzu kosho
  • Lemon wedges
  • Ponzu

Dessert

  • Black sesame purin

Always with

  • Hojicha ice cream
  • Kuromitsu
  • Toasted kinako and sesame brittle

Canapés available as a paid extra in two tiers.

Dalleth

Example · Thai

Charcoal and Nam Jim

A Thai seafood feast for 6–8

Starter

  • Pomelo salad, toasted coconut, dried shrimp

Main

  • Whole prawns, mussels and clams, grilled and arranged

Standout starch

  • Sticky rice, in baskets

Sides

Served feast-style — each in its own bowl.

  • Spicy crab salad, celery, mint, coriander
  • Moo ping
  • Morning glory, fired in the wok, yellow bean and chilli
  • Green papaya som tum, long bean, peanut
  • Cucumber, herbs, lime — for wrapping and cooling

Weird & wonderful

A little strange on purpose — leave it if you prefer.

  • Grilled honeycomb tripe, nam jim jaew

Sauces

  • Nam jim seafood
  • Nam jim jaew
  • Nam prik pla
  • Sweet chilli

Dessert

  • Grilled bananas, coconut caramel

Always with

  • Coconut ice cream
  • Palm-sugar sauce
  • Toasted coconut and lime zest

Canapés available as a paid extra in two tiers.

Dalleth

Example · Greek

The Athens Spit

A Greek pork gyros feast for 6–8

Mezze from the first plate — no starter.

Main

  • Pork gyros, carved at the table

Standout starch

  • Warm pittas

Sides

Served feast-style — each in its own bowl.

  • Horiatiki — tomato, cucumber, onion, barrel feta, oregano, a lot of oil
  • Lemon potatoes, oregano
  • Grilled peppers and sweet onions
  • Cabbage and parsley salad, lemon
  • Gigantes, tomato, dill
  • Horta, olive oil, lemon

Weird & wonderful

A little strange on purpose — leave it if you prefer.

  • Charred watermelon, barrel feta, dried oregano

Sauces / dips

  • Tzatziki
  • Tirokafteri — whipped hot feta
  • Taramosalata
  • Paprika oil
  • Wine vinegar and dried oregano

Dessert

  • Loukoumades

Always with

  • Yogurt and mastic ice cream
  • Thyme honey
  • Crushed walnuts and cinnamon

Canapés available as a paid extra in two tiers.

Dalleth

Example · French

The Rooster of Burgundy

A French sharing feast of coq au vin for 6–8

Starter

  • Leeks vinaigrette, chopped egg, fines herbes

Main

  • Coq au vin

Standout starch

  • Pommes purée

Sides

Served feast-style — each in its own bowl.

  • Lardons and button mushrooms, glazed in the pot juices
  • Pearl onions, butter and a pinch of sugar
  • Haricots verts, beurre noisette
  • A green salad, mustard vinaigrette
  • Carrots, glazed, thyme

Weird & wonderful

A little strange on purpose — leave it if you prefer.

  • Roasted figs, Dijon, cracked pepper

Sauces

  • The wine sauce from the pot
  • Dijon mustard
  • New butter

Dessert

  • Île flottante

Always with

  • Praline ice cream
  • Crème anglaise
  • Caramel shards and toasted almonds

Canapés available as a paid extra in two tiers.

Examples — details may change when Jonathan cooks them for real.

Earlier menus

While new tasting cards are drawn up, older Dalleth and supper-club menus stay on file — wild-food tastings, historic Rol Voos nights. Ask Jonathan if you want the flavour of a past table; the Spring tasting sample and the six culture feast examples above are what we show for now.

Ready to book? Contact Jonathan or go to services.