Cheneston’s
À LA CARTE MENU
Executive Chef: Sam Saunders | Restaurant Manager : Paolo Pivato
Curated by our Executive Chef Sam Saunders and his dedicated culinary team, the à la carte menu at
Cheneston’s pays tribute to the provenance and locality of exceptional British ingredients, thoughtfully
sourced largely from across the United Kingdom to reflect both seasonality and heritage. To accompany
this menu we are delighted to provide wine recommendations from our award winning wine list
carefully curated by our Restaurant Manager Paolo Pivato.
A Life in Food - Bea Tollman
A Life in Food celebrates the remarkable culinary journey of Bea Tollman, Founder of Red Carnation
Hotels, whose passion for exceptional hospitality and timeless cooking helped shape the character of
the collection. Inspired by the recipes, traditions and memories shared throughout her book, we
proudly showcase a selection of dishes on our menu in honour of her legacy. Each dish reflects Bea’s
belief in quality ingredients, generous hospitality and the joy of bringing people together through food,
values that remain at the heart of the experience today.
Aubrey Allen
Aubrey Allen sources the top 1% of grass‑fed British beef, selected for exceptional flavour, welfare and
full traceability, with slow‑grown native breeds delivering deeply flavoured, sustainably raised meat.
H Forman & Son’s
H. Forman & Son’s London Cure Smoked Salmon uses ultra‑fresh Scottish salmon delivered to East
London within days, producing a delicately smoked, heritage‑protected product that embodies British
craftsmanship and provenance.
winter truffle
Black Winter Truffle is one of the world’s most prized seasonal ingredients, harvested during the winter
months for its intense aroma and earthy, savoury character. Revered by chefs for its versatility and
depth of flavour, it brings a luxurious richness to dishes while celebrating the peak of the truffle
season.
baron bigod
Baron Bigod is an award‑winning Brie‑style cheese handmade at Fen Farm Dairy in Suffolk using milk
from the farm’s own grass‑fed Montbéliarde cows. Produced entirely on the farm, it delivers rich,
creamy flavours with earthy and mushroom notes, showcasing the best of British artisan cheesemaking.
MINUS 8 VINEGAR
Crafted through a unique process inspired by ice wine production, Minus 8 Vinegar delivers exceptional
balance, complexity and natural sweetness. Used throughout our menu to enhance seasonal
ingredients, it provides a distinctive finishing touch that complements both savoury and vegetable-led
dishes.
The Upper Scale
The Upper Scale Fishmongers supplies exceptional British seafood sourced from carefully selected day
boats and trusted coastal fisheries around the United Kingdom. Committed to sustainability, traceability
and responsible sourcing, they work closely with fishermen to secure the finest seasonal catch,
delivering pristine fish and shellfish that reflect the quality and diversity of Britain’s coastal waters.
Cheneston’s
À LA CARTE MENU
Executive Chef: Sam Saunders | Restaurant Manager: Paolo Pivato
Our à la carte dishes are created for both sharing and individual enjoyment. We encourage guests to explore the menu
together and enjoy a selection of plates for the table.
(V) Vegetarian | (VG) Vegan | (VGO) Vegan option available | (GFO) Gluten-free Option Available
A favourite signature dish of Mrs T, our Founder.
Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements.
Prices include VAT at the current standard rate. A service charge of 15% will be added to your final bill.
tiger prawn (GFO)
28
Tardivo, whipped burrata, olive, winter citrus
JERUSALEM ARTICHOKE (V, GFO)
26
Baron Bigod toastie, artichoke custard, black winter truffle, Minus 8 vinegar
LONDON CURE SMOKED SALMON (GFO)
30
Gribiche, cucumber, Milestone soda bread
chicken soup (GFO)
23
Mini chicken & bacon pies
RCH signature chopped salad (VGO, GFO)
22/27
Diced chicken, tomatoes, beetroot, Cheddar cheese, egg, avocado, bacon, lettuce
roasted Corn Fed Chicken Cavatelli
26/38
Girolles, chervil, preserved wild garlic
lemon pasta (GFO)
20/32
Spaghetti, 30-month aged Parmesan
lobster farfalle
34/48
Piperade, basil, candied lemon
PATTY PAN SQUASH RISOTTO (VGO, GFO)
22/34
Onion confit, goat’s curd, dill
8oz CENTRE CUT FILLET OR 14oz SIRLOIN ON THE BONE (GFO)
72/64
Grilled or pan roasted with fries and a choice of peppercorn sauce, red wine jus or béarnaise
CHICKEN POT pie
36
Mashed potato
stone bass (GFO)
52
Sweetcorn, razor clam, chilli, red onion, coriander
POT ROAST Beef BRISKET (GFO)
48
Dauphinoise potatoes, cauliflower, baby vegetables, thyme & bone marrow jus
Swiss Chard, Lemon & Smoked Ricotta Pithivier (V)
32
Barbecued celeriac, shallot, frisée
skin on fries (VG, GFO)
9
ROASTED VEGETABLE SALAD (GF)
9
Whipped feta
creamed potato (VG, GFO)
9
BRAISED RED CABBAGE (VGO, GFO)
9
Warm spiced butter
beef fat chip (GFO)
12
St Tropez sauce
BEA TOLLMAN’S CHEESECAKE (V)
19
Seasonal fruit compote
TROPICAL FRUIT VACHERIN (VG)
16
Kiwi, pineapple, coconut
CRÈME CARAMEL (GFO)
16
Pistachio biscotti
SINGLE ORIGIN DARK CHOCOLATE TART (GFO)
18
Malted milk ice cream, puffed wild rice
PISTACHIO ICE CREAM (V, GFO)
7
Crystalised pistachios
DARK CHOCOLATE SORBET (GFO)
7
Coffee streusel, espresso caramel
HONEYCOMB ICE CREAM (V, GFO)
7
Honeycomb
VANILLA ICE CREAM (v, GFO)
7
Maldon sea salt
Cheneston’s
À LA CARTE MENU
Executive Chef: Sam Saunders | Restaurant Manager: Paolo Pivato
(V) Vegetarian | (VG) Vegan | (VGO) Vegan option available | (GFO) Gluten-free Option Available
A favourite of our Founder, Beatrice Tollman, whose treasured recipes and stories are celebrated in A Life in Food.
Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements.
Prices include VAT at the current standard rate. A service charge of 15% will be added to your final bill.
