Produce-led
At Discreet we are client, produce, season and sustainability led.
We create menus based on client requests using locally and sustainably sourced ingredients incorporating restaurant trends and a relaxed fine dining service.
We only work in partnership with reputable suppliers, across all aspects of the business, that share our passions and attention to detail.
We operate a closed-loop circle kitchen. From farm to fork and back again, every element of the culinary process is carefully considered, with a keen eye toward minimising waste and maximising resource utilisation.
This means using a smaller selection of versatile ingredients across multiple dishes. Those carefully selected ingredients are chosen not only for their individual qualities but also for their potential to complement and enhance each other when combined.
Our cooking practices reduces our environmental footprint and align with sustainable farming methods, promoting soil health, natural ecosystems and rural community financial stability.
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Nose to Tail
Henry, our chef director and co-founder, believes passionately that loved ingredients make food that our clients will love.
He creates seasonal menus, which offer a tighter selection of choices, rather than endless options.
Simply put this reduces waste, allows the kitchen team to offer the dishes they believe are outstanding, and means we offer a thoughtful, curated menu.
He also specialises in nose-to-tail menu design, a concept using the whole animal (or vegetable). He curates innovative dishes using prime cuts of meat and utilising the rest throughout the menu. Not only is it a sustainable practice, but the concept provides cost savings for our clients and above all else, elegant, delicious, and memorable food.
In The Glass
Our drinks are crafted with the same philosophy as our food, seasonal, sustainable, and seamlessly connected to the menu. Cocktails draw on the same produce and garnishes used in the kitchen, ensuring every element works in harmony. Wines and beers are sourced from trusted partners who share our values, while our bespoke non-alcoholic pairings are designed with equal care, giving every guest a complete and memorable experience.
Menu Concept
At Discreet, every culinary experience is designed around you.
We work closely with clients to personalise each menu, ensuring that every dining experience is truly unique. From artisanal canapés to exquisite multi-course dinners, our dishes are crafted from only the finest, sustainably sourced ingredients.
Specialising in nose-to-tail and tip-to-tail menu design, we create innovative dishes that honour every part of the ingredient, from prime cuts of meat to seasonal vegetables. This approach reduces waste, supports sustainability, and results in menus that feel more thought-through, elegant, and memorable.
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Bread course: To reduce bread waste, we re-imagined the traditional breadbasket into a signature bread course, served alongside Tempus charcuterie made exclusively from ‘retired animals.
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Starter: Our vegan carrot dish uses every part of the carrot, even the peelings, which we transform into our own molasses, doubling as a natural sugar substitute.
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Main course: From feather blade to sirloin and braised cheek, our beef dishes use every possible cut, carefully prepared to showcase their unique qualities. This more considered approach not only minimises waste but also elevates the experience, creating a richer, more layered journey. By weaving in details such as soy and tarragon whipped butter, beef-fat crumpet, and seasonal accompaniments, the plate feels complete and refined.
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Dessert: 100% sustainably sourced Gianduja chocolate lies at the heart of our dessert, paired with seasonal stone fruit and delicate textures.
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Petit Fours: Individually served with a sustainable takeaway option, allowing guests to enjoy a final indulgence without creating waste.
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Wine pairings: Our wines come from smaller UK and organically certified European producers. Non-alcoholic pairings are also available, designed with as much care and creativity as our wine list, ensuring every guest enjoys a full experience.
CANAPÉS
Crab, strawberries, schezwan pepper, sea herbs
Fermented cherry Bakewell, Ragstone goats cheese, truffle oil (v)
Cauliflower, chili, green onion bhaji, coconut, lime leaf (vg)
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Sugrue 'The Trouble with Dreams' English sparkling wine
Non-alcoholic alternative: Wednesday's Domain Eclat
BREAD COURSE
Discreet's Ploughman's
Branston pickled Ampersand butter, black bomber lavash, house pickles, Tempus farm charcuterie
STARTER
Burnt carrots, white bean hummus, dandelion, molasses syrup vinaigrette (vg)
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2023 'Flor de Vetus' Reuda Verdejo, Vetus, Spain
Non-alcoholic alternative: Wednesday's Domain Piquant
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MAIN COURSE
24hour Yorkshire Feather Blade and Sirloin Wagu
Stuffed leek with truffled cauliflower cheese rarebit, Marmite, toasted hazelnut, and crispy artichokes ​​
Bone marrow congee, pickled root vegetables
Soy and tarragon whipped butter, beef fat crumpet, braised cheek
2023 Nero d'Avola, Mandrarossa, Scicily, Italy
Non-alcoholic alternative: Wednesday's Domain Sanguine
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DESSERT
Gianduja Chocolate
Earl grey foam, puffed barley, caramelised stone fruit