Our Menus

In the nineteenth century, the Club's then Chef – Richard Terry, wrote one of Britain’s first Indian Cookery Books entitled Indian Cookery, and this continues to influence the menus of the Club today. Many of our Members have lived in the East or often travel to Asia and are well versed in authentic cuisine.

Executive Chef - Wesley Smalley's, menus are contemporary whilst retaining a selection of well-loved Club Classics. Some dishes draw inspiration from the Club’s history, with strong Eastern influences, including the famous Curry feasts. There are also British and European elements to our menus, ranging from traditions with a modern twist such as the Club Smoked Salmon with Beetroot Yoghurt and Pickled Golden Beetroot​ to newer creations including Roasted Beef Rump with Oxtail and Bone Marrow Crumb.

The Eastern menu is influenced by India, China, Thailand and Japan and could feature regional dishes such as Lapsang Smoked Beef Short Rib with Soy & Sherry Molasses, Butter Chicken Masala or Pork Katsu. 

British Suppliers and Seasonal Produce

We are passionate about sourcing only the best ingredients for the Club kitchen and the food is firmly focussed on seasonality and local, high-quality produce. The Club has partnerships with key suppliers include Butcher – Philip Warren, Smoked Salmon from Severn & Wye, Fruit and Vegetables from Natoora , Cheese from La Fromagerie and preserves from Trug and Trowel.

The Cellar
Members have access to an extensive Wine List that has been many years in the making. With over 120,000 bottles of wine in our cellars, our Sommelier is at hand to guide Members towards the perfect pairing. 

 

Opening Hours
Please refer to The Guide for details of the Dress Code and Opening Hours.