A new menu at The Ned

The Ned’s members’ restaurant will now serve a modern British menu, using produce from small independent suppliers, with an emphasis on locally-sourced produce and sea to table dining using fish caught each morning from day boats in the North and Celtic seas.

Independent producers The Dining Room has collaborated with include Forager, based in Kent, who source over 500 wild ingredients; Pesky Fish, located in Old Street; and Paxton & Whitfield in Mayfair, who specialise in artisan cheeses.

Head chef Matteo Nardin, previously at Zafferano Belgravia, Veranda in Belgium and Frenchie in Paris, has created a regularly-changing menu of small plates, starters, mains and desserts. Serving dinner from Tuesday to Saturday, the Dining Room seats 41.

Starters include Dorset crab with avocado and chilled peach gazpacho (£12), Isle of Wight tomatoes with pickled onion, stracciatella and green almonds (£8), Highland Wagyu with glazed celeriac (£15) and Baloo hand dived scallops with English peas and summer berries (£13).

For mains, Cornish turbot with Chapel Down beurre blanc and Oscietra caviar (£28), Keen’s cheddar gnocchi, with hazelnuts and oxalys (£18), Ayrshire Angus rib of beef with broccoli and wild garlic sabayon (£23) and roast Launceston lamb with paprika aioli, confit sand carrot, rose and harissa (£22).

Diners can choose from Ardleigh beetroot ice cream with sheep’s yoghurt, raspberries and elderflower (£7), Caramelia chocolate rocks with mint and Madagascan vanilla custard (£8), Ned raw honey ice cream with Gosnells London mead, thyme and olive oil (£6) and British & Irish cheeses with Guinness crackers and Somerset membrillo (£10) to finish.

Master sommelier Vincent Gasnier has created a wine list to match the locally-sourced ingredients on the new menu, a lively Cinsault from South Africa, a punchy organic Loire white from Saumur and a selection of favourites, such as Chardonnay and Cabernet.

Set behind the Long Bar and next to the Parlour, The Dining Room’s interior has a modern feel in The Ned. Velvet club chairs in seaside blues and greens sit against a hand-painted golden de Gournay wallpaper. The walls have a golden brush plaster finish and a banquet wraps around the room, reupholstered in a teal herringbone fabric.