It's time to shake off the last days of winter and embrace the new season of spring produce.
At WOOD, Simon and the team have been busy creating a set of exciting new dishes bursting with flavour.
Try the starter of rabbit with carrot and liquorice.
Or a main of Anjou squab pigeon, bacon butty bread sauce, radicchio and thyme.
Or a dessert of Yorkshire rhubarb and custard soufflé.
There are plenty of old favourites on the menu, too. Why not take a look?