Restaurant Jericho

Booking is essential for this excellent restaurant runb by Rich and Grace, serving local produce in a complementary way.

Sample Menu

Our menu changes based on what is seasonal and fresh, please see our sample menu to provide an idea of the format.

£105 per person
Paired wines: £70
Kitchen Bench: £120 per person

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• Bramley Apple, Lincolnshire Poacher, Ox Liver
• Jericho Charcuterie
• I Wish I Was a Ninja Pet Nat Testalonga El Bandito
• Asparagus
• Blood Bread, Pancetta
• Chicken Schnitzel
• Lambs Heart
• Farl, Beetroot, Green Strawberry
• Novas Chardonnay, Casablanca Valley
• Our Bread, Our Butters, Vintage Poacher, Honey
• Fennel Salad
• Rózsa Petsovits Rose Weninger, Sopron
• Ox Tail Soup, Tomato
• Naked Oats, Oregano, Lincolnshire Poacher 50
• Vdf Reynard Rebels, Provence
• Raw Lamb, Lettuce, Asparagus
• Chicken Breast, Kimchi
• Judith Beck Ink, Burgenland
• Dry Aged Pork, Buttermilk, Prune, Xo
• Cull Cow Fillet & Onglet, Chilli, Smoked Date
• Whole Crop Silage Ice Cream
• Muscat De Rivesaltes Enfants Sauvages, Roussillon
• Strawberry, Elderflower, White Stilton
• Jersey Royal
• Apple Pasty, White Stilton, Honey

Restaurant Jericho is a unique dining experience off the beaten track, literally and metaphorically, for the food lovers curious of heart who want to truly feed their souls and discover ‘food at one with place’. A 12 Course Tasting Menu

MICHELIN Guide: Good cooking

This rustic and rural restaurant in the Vale of Belvoir is located on the farmstead where Chef Richard Stevens grew up, divided across two buildings constructed using reclaimed materials from the farm. The menu takes a surprise tasting format, with an extended series of generous, heartily flavoured courses that often involve cooking over wood. Stevens' cuisine is informed by his surroundings, with game and kitchen-garden vegetables playing a particularly big role. The wine list has a similar ethos, with natural, organic and biodynamic options.

Read more on MICHELIN Guide