Sally’s dishes use the best of great British seasonal ingredients, and she works with long-standing trusted suppliers when it comes to fresh produce, meat, and fish; people who she knows attach the same importance to quality and sustainability as she does, and we actively support smaller producers who maintain traditional methods.
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Wines
Our intriguing wine list includes leading and smaller wines from producers around the world, and has been curated by top international Sommelier Emily Harman of Vinalupa. The list reflects the same ethos that Sally cultivates in her food, wines that are elegant, balanced and celebratory of their location.
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Join us for a Burns Night Celebration,
where The Macallan takes centre stage, on Saturday, 25th January.
Chef Sally Abé has curated an exclusive six-course menu featuring dishes inspired by the brand’s rich heritage like ‘Cotswold Venison Loin’ with her creative take on “neeps & tatties” and Whisky sauce. The six-course experience alongside a dram of The Macallan is available for £110 per person with an optional Whisky cocktail pairing for £60.
*Limited Availability. Reserve Your Table Today.