Our menu celebrates the best of the season’s offering. 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 19th of November
Cranberry & thyme Lemonade 6
Bloody Mary 11
Bloody Caeser 12
El Bandarra Spritz 10
Oliver’s & Pilton Pollination Cider 6
Old Fashioned 14
Thienot Brut, Champagne, France 16
Scotch egg & butcher’s sauce 7
Butternut squash soup, black garlic, chestnut & wood mushrooms 9
Roasted heirloom beetroots, white radish puree & beer crumb 9
Cornish mackerel, granny smith, frisée & dashi 11
Venison terrine, cranberry jam & sourdough bread 12
Beetroot cured salmon, cucumber, dill, radishes & lemon 12
Celeriac nut roast, caramelised shallot & mushroom gravy 20
Tamworth Pork & Bramley apple sauce 24
Cumbrian Herwick Hogget leg 25
Salt aged Yorkshire Sirloin 26
Braised lamb shank 26
Norfolk chicken crown & truffle stuffing
for 2 to share 23 per person
Cumbrian lamb shoulder, crispy shallots & balsamic glaze
for 2 to share 28 per person
Garden salad 6
Cauliflower cheese 6
Extra garlic & rosemary roast potatoes 6
Extra honey & butter roast carrots 6
All our roasts are served with Yorkshire pudding, roast potatoes, greens, carrots & creamed leeks.
Please be aware that we serve our roast beef & lamb pink.