Seasonal cooking that takes its ingredients seriously and itself rather less so. Yorkshire beef and Wortley Wagyu over a Japanese charcoal grill, oysters three ways, pasta made by hand, and a kitchen that works from scratch every morning.

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Brunch runs from 10am, with lunch and supper through to the evening, and Sundays have a menu of their own. Wine is chosen by our sommelier to sit alongside every course, and she’s always happy to talk you through it.

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Where you see two prices, the first is for members of The Mulberry Club and the second for guests. Please let us know about any allergies or dietary requirements when you book.