Christmas, The Midsummer House way ⭐️⭐️

Chocolate Truffle. A closer look ⭐️⭐️

Chocolate Truffle. Valrhona Dulcey chocolate, baked apple, Piedimonte hazelnut, Tahitian vanilla rice pudding, Vin Jaune and Autumn truffle ⭐️⭐️

We are looking for a Chef de Rang to join our Front of House team at Midsummer House. To apply, please send your CV to [email protected]

Cornish native lobster, mango & star anise purée, mango, radish, cucumber & green chilli salad with an aromatic lobster & Scotch bonnet sauce. Served alongside lobster claws with koshihikari rice, kaffir lime & a rich lobster sabayon ⭐️⭐️

Herdwick lamb saddle, green & red pepper, white balsamic & mint, spiced kofta & sheep’s curd. Served alongside our red pepper farfelle with braised lamb neck ragù. A seasonal dish, coming to the end of its time on the menu ⭐️⭐️

Autumn begins enjoy our Trinity Menu (£135 per head). A seasonal dining experience celebrating the flavours of Autumn ⭐️⭐️

Laminated Lyonnaise Onion & Thyme Brioche. Bread is a staple on tables around the world and ours is no exception ⭐️⭐️

Ballotine of Duck Liver & Merguez. English cherries, endive, preserved green almond, sakura blossom vinegar. From our Solstice Menu at Midsummer House ⭐️⭐️

Daniel will be appearing on @saturdayjamesmartin tomorrow morning cooking our Native Lobster, a dish currently on the Midsummer House menu ⭐️⭐️

Join us as we enjoy the last of Summer in our garden, with our signature canapés offering the first taste of your Midsummer House experience ⭐️⭐️

Anjou pigeon, Savoy cabbage, bacon, preserved kumquat, savarin of offal, sansho pepper ⭐️⭐️

French Onion Soup. Cévennes onion consommé, Montgomery cheddar, burnt onion powder, pickled onion ⭐️⭐️

Gazpacho Sorbet. 36-month aged Parmesan, Thai basil & oregano ⭐️⭐️

Anchovy croustillant with Mediterranean herbs, lemon & tomato ⭐️⭐️

Cornish turbot, English peas and broad beans, lemon and taramasalata, barbecue pea pod ‘dashi’ ⭐️⭐️

Valrhona Caramelia Chocolate with Passion Fruit Pâte de Fruit, Yoghurt Curd and Passion Fruit Sorbet ⭐️⭐️

Ballantine of Duck Liver & Merguez Sausage. English cherries, endive, preserved green almond, sakura blossom vinegar ⭐️⭐️

St Brides Duck. Sand carrot and tamarind, ginger yoghurt, sea buckthorn, kampot pepper and shisho ⭐️⭐️