The way we cook and eat at The Twenty Six describes the narrative of the passing year and the seasons as they wax and wane. The seasons are the foundation of everything at The Twenty Six and give structure and purpose. Seasonality, locality, creativity and improvisation. Autumn, Winter, Spring, Summer. Launching on 1 November, the new menu by head chef Scott Goss offers a choice of 3, 5 and 8 courses. Throughout November, the menu will feature the colours and darkness of Autumn flavours before moving on to the Winter menu, on 1 December. 3 courses £26 | 5 courses £40 | 8 courses £55 8 Courses with wine flight £80 Until the end of November, we are offering a complimentary bottle of house wine to each couple, dining from our 8 course menu, on Tuesday to Thursday.

One night only chef guest event with Luke Richardson

Luke Richardson, head chef of Wreckfish in Liverpool, is cooking an 8-course guest chef menu at The Twenty Six on Sunday, 19 November.  

Luke has cooked for Gary Usher’s Sticky Walnut group since 2013, during which time the restaurant was named the AA Guide’s Restaurant of the Year and featured in The Sunday Times Top 100 Restaurants.

Luke’s eight-course menu is £60 per person and will be served in one sitting for dinner, on our long communal feasting table, to 26 guests.

Reservations are open on or call 01892 544607 to book. As this is a special dinner we are unable to cater for dietary requirements. Further events in The Twenty Six guest chef series include Calum Franklin from Holborn Dining Room at the Rosewood Hotel, London on 3 December.

The Twenty SixSteven Li