top of page

Sample à la Carte Menu


Selection of breads – £5.00, Marinated olives – £4.00 Spiced mixed nuts- £4.00

Beetroot terrine with pickled blackberries, goats cheese mousse and fennel lavoch - £8.50


Chicken liver and dukkah terrine with pickled lemon salsa, saffron mayonnaise and rye cracker -£8.50


Scallops with Jerusalem artichoke, black pudding and apple - £14.00


Spiced goat with parsnip and fennel, whipped coconut ricotta and spiced pear chutney - £9.50


Chalk stream trout Escabeche with winter purslane, pickled vegetables and horseradish crème Fraiche- £10.50



Venison loin with wild mushrooms, bacon and celeriac forestiere - £23.00


Treacle cured Herefordshire beef sirloin and cheek with smoked BBQ damson sauce, caraway mayonnaise and fennel slaw - £27.00


Baked Sole with smoked leeks, brown shrimp, Xo sauce and samphire - £21.00


Porcetta with squash, squid, almond and cavalo nero - £20.50


Celeriac veloute with truffle dumpling, sauteed wild mushrooms and Shropshire blue - £17.00


... All dishes will be served with potatoes and vegetables to accompany them...


Sides – Chips - £5.00, Sautéed vegetables- £5.00, Orange and sunflower salad - £5.00


Screenshot 2021-04-30 at 15.35.18.jpeg

Spiced caramel tart with red wine poached pear and a pear and nutmeg ice cream - £9.50


Chocolate and juniper fondant with quince ripple ice cream - £9.50


Apple and hazelnut frangipane with crème friache cream and mirabelle curd - £8.50


Freshly fried doughnuts with citrus curd and fennel sugar - £8.00


Selection of local cheeses with crackers, celery, Irish marrow chutney andDelaforce fine ruby port - £15.50


bottom of page