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An Ethos of Craft and Precision

Chef Matt Abé’s cooking is ingredient-led and classically rooted, yet modern in expression - refined, seasonal, and defined by craft and devotion to detail. Each moment at Bonheur is intentional and delivered with purpose. This philosophy carries through to every element of every dish, and into every bite. Guests discover harmony in flavour, balance in acidity and texture, and a celebration of natural form - bold yet refined dishes that delight every sense, with seasonality always at their heart.

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‘Quiche Lorraine’

smoked ham, leek, Gruyère

Cornish Turbot

celeriac, lobster, hollandaise

Aynhoe Park Fallow Deer

beetroot, pine, blackberry

Sheep's Yoghurt

lavender, vanilla, blossom honey

Toasted Grains

whisky, smoked chestnut, caramel

£195

Should you have any food allergies or intolerance, please inform us when booking. All prices are inclusive of VAT at the current rate. A discretionary service will be added to bills. We respectfully request that each guest at the table dines from the same menu.