At The Peacock, Jason Hicks continues his ongoing evolution of traditional British cuisine. He brings to life a vision of food that’s upscale yet unfussy, served on both Wedgewood bone china and cast iron skillets in a lively dining room. Seasonal ingredients from local farms are the source of inspiration to an ever-evolving menu. Creative salads might share the table with classic dishes – such as a braised beef short rib, kidney suet pudding or treacle tart – as a roast is carved on a nearby trolley.