Bulrush

A new pre dessert I’m super happy with is wild strawberry sorbet, spruce ice cream , caramelised spruce cone and a tart made with blackened strawberries, yogurt and lemon thyme

Our current bread serving starts with a stout sourdough using bere barley alongside a wild garlic and mushroom danish. Served with Montgomery cheddar custard, lyonnaise onions, a roasted yeast butter and whipped wagyu fat

Really excited to announce the return of our LHG collaboration! We’ll be offering a five course tasting menu with paired drinks from Left Handed Giant for £90 including service charge. Email [email protected] to book

Just a few highlights of an incredible meal had at The Ledbury. I was fortunate enough to eat for the third time since they won their first star on the night following their win at the National Restaurant Awards and it’s clear the dedication, talent and passion coming from the entire team. They are truly deserving of all their success and create an epically inspiring, unforgettable dining experience. Massive congratulations to Brett, and the entire team, and thank you for your incredible hospitality. Can’t wait to come back.

A fresh new addition to our tasting menu of raw English peas in a shiso dressing with a pea and wasabi sorbet, dulse tapenade and oyster emulsion. Served with a pea flour waffle and finished with a bunch of fresh pea and broad bean flowers and leaves from our farm.

Croissant and sea buckthorn pudding served with a jam made with our own carrots, sea buckthorn curd, home made carrot kombucha and a juniper branch ice cream.

A friend of ours culled a few hares last week on the farm so we served it as a special. We braised them slowly in stout and served it with walnut ketchup, barbecued hen of the woods steeped in coal cream, Berkswell cheese and dehydrated Hare heart cured in Koji

Levo a masterpiece shire dedication and incredible hospitality local chicken stuffed with rice and bear paw meat with mustard ⭐️⭐️

An new extra on our tasting menu for the next coming weeks: Tunworth cheese ice cream, soba honey & honey truffle

After receiving our short rib of Welsh wagyu, we’ve also got some wagyu fat.
We’ve decided to make some wagyu fat waffles, served with a koji ice cream,fresh honey truffle, cajeta (goat’s milk caramel) & lacto fermented blackcurrants from our farm.

An extra course on this week: short rib of Welsh Wagyu, slowly barbecued and brushed with a black bean and shiso paste served with a gherkin ketchup and puffed beef tendons. Super soigné this one.

Our current main course on the tasting menu : Squab pigeon stuffed with a pigeon and truffle mousse, then glazed with an elderberry tare. A little bit of rowanberry gel & a laminated brioche stuffed with pigeon black pudding on the side. Finished with its own sauce seasoned with truffle seaweed and pickled wild garlic

New addition on our tasting menu tonight: a cep & violet artichoke barigoule tart made with a dashi shortcut pastry & a cured egg yolk & whisky purée.

We’ve received our plaque this week. We had a taxing start to the year but kept pushing and persevering. Thank you , suppliers and guests for your support.
We look forward to what the future holds!

We’re it all started 9 tears ago bulrush supper club in Hackney the restaurant will be 7 years old this year what a experience so far exciting times ahead

We will be launching a shorter tasting menu over summer: four courses for £40.
This will be available for lunch only on Fridays, Saturdays & Sundays.
We will keep serving our regular tasting menu alongside the shorter one.
T&C: all guests from a reservation must order the same type of menu.

Our current main course is a few variations of lamb, saddle slowly barbecued from raw, a piece of smoked belly which has been brined in a homemade sardine garum, pickled kombu and a sauce made with tongue and pickled wild garlic served alongside a lamb fat cob.

Indescribably great food and hospitality from and Tina last Both insanely brilliant and insanely modest all at once. Can’t wait to come back.a master class

Indescribably great food and hospitality from and Tina last night Both insanely brilliant and insanely modest all at once. Can’t wait to come back.

Had the last service of this one: Woolley Park duck, smoked gizzard and BBQ heart glazed in a blackcurrant tare with a timut peppercorn sauce, rowanberry jam and a little duck parcel served on the side

New snack on our spring tasting menu : smoked peas Chawanmushi with lovage and leek flowers.

A new addition to the vegetarian tasting menu : BBQ asparagus, pine & yeast emulsion, Jersey royals , berkswell and wild mustard.

new addition to our farm she’s amazing and only 4 weeks old

Thrilled to have retained our star this year, thank you for the constant support and to all our amazing staff. Well done to everyone else in the guide this year!

One of our petit fours at the minute is a classic rum baba glazed in pine syrup and a candied pine cone from last year. Rubbish picture of a thing of beauty

Stunning lunch in the lakes incredible hospitality and great to catch up with two old legends from the bulrush kitchen back in day thanks Bois

The new final dessert to fit with the autumnal weather is a dish of Stout ice cream with muscovado sponge, warm dandelion syrup and gooseberries from the farm.

We have been lucky enough to receive a special delivery of Sake lees direct from in Japan, so we have used it in our pre desert:
Sake Lees Ice cream, Nashi Pear Cherry Blossom Terrine, Matcha Tuile and a Perry Mead Granita

Another addition to our current tasting menu is roast hand-dived Orkney Scallop (glazed in our house Scallop Garum), Juniper smoked Pike roe, Dulse Tapanade, Kohlrabi Purée and a sauce made with Verjus and Grapes from