Dinner served from 6pm Tuesday through Saturday.  Our Summer 2018 menu designed by our culinary team changes slightly from time to time to reflect seasonal produce availability .... Basils Tastes of the Haughmond menu is also available Tuesday through Saturday - it is not necessary to book this menu in advance, however should any of your party have any specific dietary requirements it is advisable to let us know on booking (24 hours at least prior to your booking)....we hope you enjoy it!


pigeon, haggis sausage roll, black pudding, pistachio £7

smoked eel, crispy hens egg, sorrel puree, herbs £9

plaice, chive mousse, tomato veloute, fennel  £9

english asparagus, pink grapefruit terrine, almonds, hollandaise £7

heritage tomato salad, goats cheese mousse, black pepper lavosh £7


breast of chicken, broccoli, cashew, paprika £16

10oz sirloin steak, cherry tomatoes, portobello mushroom, hand cut chips, peppercorn £21

pork tenderloin, sticky ribs, hispi cabbage, rhubarb £17

boston cut sirloin, onion, celeriac, onion tart, bone marrow crumb £17

lamb rump, goats cheese gnocchi, salsa verde, seasonal vegetables £18

beetroot wellington, carrot, butternut, yellow beets, pesto £15

beef burger, cheddar, red onions, cherry tomato jam, hand cut chips £13

cod, chicken thigh, hispi cabbage, mushroom, cashew £18

plaice, chive mousse, pomme anna, olive, tomato £18


buttermilk, mixed berries, sorbet, honeycomb £7

chocolate brownie, butterscotch, malted milk, crème fraiche £7

gooseberry and crème fraiche tart, honey ice cream £7

yuzu panna cotta, white chocolate, beetroot, pine nut £7

selection of  local cheeses, crackers, trimmings £8


Please note that this menu may vary slightly from time to time due to availablility of locally sourced ingredients.

Executive Chef Martin Board and his team... Joe Andrews (Head Chef), Alan Lewis, Tanja Dale-Jenson, Helen Crothall (Pastry) Jack Gardner-Jones