Our menu changes regularly. To do this you need a kitchen of highly trained chefs & close relationships with your suppliers. We only use the best farms & suppliers in the UK & talk to them daily to find out what produce is good to use.
Sunday 23rd January 2022
Filtered Sparkling & Still water 1
P&B Bloody Mary 7.5
Negroni 8
Bloody Caesar 8
Pickled mushroom, braised baby onions, radish & tarragon 7.5
Braised pig’s head, D’Argen prune cider & onion cream, marjoram
& black pudding 8
Charlotte potato velouté, Portland smoked eel & sea purslane 9
55 day dry aged Hereford steak tartare, pickled Enoki,
smoked bone marrow cream & confit egg 13
Hand dived Dorset scallop, winter squash, ginger, clementine & wild rice 16.5
Roasted pollock, brassicas, Dorset razor clams & Dulse 24
Celeriac nut roast, caramelised shallot & mushroom gravy 20
Cumbrian Herwick Hogget leg 21
Braised lamb shank 22
Tamworth pork loin & Bramley apple sauce 23
Salt aged Yorkshire Sirloin 24
Yorkshire chicken crown & herb stuffing
for 2 to share 20 per person
Daphne’s Welsh lamb shoulder, balsamic glaze & puffed spelt
for 2 to share 26 per person
All of our roasts are served with Yorkshire pudding, roast potatoes, greens,
carrots & cauliflower cheese. Please be aware that we serve our roast beef & lamb pink.
Ginger Jamaica cake, whisky toffee sauce, orange & cardamon ice cream 7.5
Poached pear, caramelised goat’s milk, sesame, spelt & perry granita 8
Warm chocolate pudding, frosted almonds & buttermilk ice cream 9.75
Cheeseboard, soda bread crisp & Bramley apple & ale chutney 14
Westcombe Cheddar, Baron Bigod, Pave Cobble, Drunken Burt, Beauvale
