Changes with the seasons
The menu
British favourites and comfort-food classics, made with seasonal ingredients and a little international influence. The menu moves through the year.
To start
Starters
Roast squash + caramelised onion arancini VVE
11.00
Golden fried risotto balls with sweet squash and deeply savoury onion, sage hummus and candied walnuts.
Ham hock, apricot + pistachio terrine
12.00
A rich, well-seasoned terrine with a creamed leek Scotch egg, crostini and sweet shallot jam.
Seared scallops
14.00
Hand-dived scallops seared golden, with spiced nduja, braised red peppers and a silky basil cream.
Breads, olives & flavoured butters V
11.00
Bread, marinated olives and a selection of our house flavoured butters.
Ratatouille + whipped goat’s cheese tart V
12.00
Roasted vegetables in a crisp pastry shell, topped with goat’s cheese, chive clotted cream and baby cress.
Soup of the day V
10.00
A freshly made bowl of seasonal soup with warm crusty bread. Ask your server for today’s flavour.
Pulled chicken croquettes
12.00
Crispy croquettes of tender pulled chicken, oregano and feta, with cool tzatziki and crispy onions.
Slow roast tomatoes, ricotta + prosciutto bruschetta
12.00
Charred sourdough, whipped ricotta, slow-roasted tomatoes, cured prosciutto and sun-dried tomato pesto.
The main event
Mains
Honey glazed pork belly
26.00
Slow-cooked pork belly with a sticky honey glaze, black pudding melt, dauphinoise, buttered greens and a Dijon mustard cider sauce.
Lamb cannon wellington Chef’s special
39.00
Pink lamb cannon wrapped in golden pastry, celeriac fondant, charred courgette, Chantenay carrots and a rich red wine sauce.
Lemon + rosemary chicken supreme salad VO
24.00
Chicken supreme with lemon and rosemary, alongside watermelon, feta, pomegranate and radicchio in our house dressing.
Chimichurri salmon
25.00
Herb-marinated salmon over citrus pearl couscous with ripe avocado, cherry tomatoes and sweetcorn.
Pan fried seabass
25.00
Crispy-skinned seabass on creamy dill mash, wilted baby spinach, crispy capers, lemon oil and a classic beurre blanc.
Sauteed vegetable ribbon tagliatelle V
24.00
Ribbons of seasonal vegetables through tagliatelle in a creamy basil pesto, with charred asparagus.
8oz fillet steak
37.00
Beef tomato, garlic mushrooms, onion rings, triple cooked chips and a Henderson’s pepper sauce.
Charred stuffed peppers VVO
24.00
Peppers charred and filled with fragrant basmati, olives, tomatoes and harissa, finished with cooling citrus mascarpone.
Every Sunday, 12.00 - 18.00
Our signature Sunday roast
Roast dinner
22.00
A choice of beef, lamb, chicken or pork, with roasted potatoes, Yorkshire pudding, seasonal vegetables and rich homemade gravy.
Veggie roast dinner V
22.00
A choice of cauliflower steak or plant-based chicken, with roasted potatoes, Yorkshire pudding, seasonal vegetables and gravy.
On the side
Sides
Triple cooked chips
7.00
Proper chips, loaded with smoked pancetta and melted cheddar.
Crispy kale & parmesan V
8.00
Roasted kale with a parmesan dusting and confit garlic.
Butternut squash + Gruyere herby gratin V
8.00
Sweet squash and nutty Gruyere baked in a herbed gratin.
Smashed roasties V
7.00
Crispy smashed potatoes with flaked sea salt and a drizzle of chilli oil.
Thyme buttered greens V
8.00
Seasonal greens tossed in our thyme-infused butter.
Poached pear, Yorkshire Blue + toasted pine nut salad V
8.00
A light, well-balanced salad with poached pear and crumbled Yorkshire Blue.
To finish
Puddings
Caramel fondant V
12.00
A warm, oozing caramel fondant with caramelised white chocolate, vanilla ice cream and toffee sauce.
Eton mess sundae V
11.00
A generous sundae of strawberry mousse, strawberry ice cream and Italian meringue.
Kahlua delice V
12.00
A rich coffee delice with amaretto truffles and a light orange cream.
Our Cow Molly ice cream V
9.00
Three scoops of premium ice cream. See our specials board for today’s flavours.
Lemon + honey tart V
11.00
A sharp, fragrant tart in buttery pastry, with summer berries and a refreshing raspberry sorbet.
White chocolate pannacotta
12.00
Silky white chocolate pannacotta with dark hazelnut ganache and chocolate soil.
Mövenpick sorbet VVE
9.00
Three scoops - passionfruit & mango, lemon or raspberry.
Ask your server
The daily specials board
Our specials board is where you will find the extra dishes of the day: perhaps a homemade pie, a steak or something seasonal that is not on the main menu.
Beyond the menu
There’s always something else cooking
Every Sunday
Sunday roast
Beef, lamb, chicken, pork or a veggie roast, from twelve until six.
Once a month
Signature steak
A different showpiece cut on the last Thursday of each month, served with seasonal sides.
Every Tuesday & Wednesday
Seafood nights
A changing two-course menu celebrating British seafood, alongside our usual menu.
V
Vegetarian
VE
Vegan
VO
Vegan option available
Allergies? Please tell us before ordering. Not every ingredient is listed, and because allergens are present in our kitchen we cannot guarantee their complete absence.