Perilla

We’re looking for an enthusiastic, hard-working person to join our team as a part-time chef!

Previous professional kitchen experience isn’t essential — we’re more interested in someone with a great attitude, a passion for food, and a willingness to learn.

Think you’d be a good fit? We’d love to hear from you!

Drop us a DM or email Ben at [email protected] to find out more.

Sunday Lunch Menu

This weekends menu features Cumbrian chicken stuffed with a hard herb butter, ratte potato, Comte and anchovy gratin and served with an iced radish salad.

Two courses £44
Three courses £51

Bookings can be made through the link in our bio or feel free to walk!

Sunday Lunch Menu

This weekends menu features roast leg of Herdwick Lamb, Flourish Farm vegetable ratatouille, triple cooked Charlotte potatoes & an iced green salad.

Two courses £44
Three courses £51

Bookings can be made through the link in our bio or feel free to walk!

We recently visited the team at to learn more about the different varieties of cucumbers they grow and what makes each one unique. Miniature, plump and wonderfully crunchy, Love Bugs are one of our favourites.

We’re using them in our new snack: roasted pepper & red onion panisse, served with herbed curd and marinated Love Bug cucumbers.

Sunday Lunch Menu

This weekends menu features whole roast peri peri chicken served with iced green salad, chips & a pickled elderflower aioli.

Two courses £44
Three courses £51

Bookings can be made through the link in our bio or feel free to walk!

Sunday Lunch — Bank Holiday Edition

We’ll be open a bit later today, with our last table at 8pm!

Today’s menu features roast rump cap of Cumbrian beef, ratatouille, and a smoked bone marrow bordelaise.

Served with triple cooked Charlotte potatoes, roasted yeast hollandaise & an iced salad.

Two courses £44
Three courses £51

Bookings can be made through the link in our bio or feel free to walk in until 8pm. Happy bank holiday x

Roast sea bass with courgettes, green peppercorn sauce and chopped oysters

Sunday Lunch at Perilla

This week’s menu features herb roast chicken, runner beans à la française, steamed sweet onions and french fries, roast garlic aioli and dessert is peach Melba tart.

Two courses £44
Three courses £51

Bookings can be made through the link in our bio or feel free to walk in.

The Perilla team spent the day with in Cambridge, getting a closer look at the farm and the work that goes into growing the incredible produce we use in the kitchen.

There’s something special about seeing it at the source, from the soil and the growing process to the people who care for each crop.

Flourish grow with a real focus on biodiversity, healthy soils and organic farming, alongside some of the most interesting and beautiful varieties we get to cook with.

Days like this are a reminder of how much goes into the ingredients in our dishes, and why working closely with the people who grow them matters to us.

Thank you to the Flourish team for having us.