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, sausage roll, black pudding, pistachio £7

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

lemon sole, chive mousse, tomato veloute, fennel  £9

girolle & artichoke risotto, parmesan, mascarpone, sage £7

goats cheese panna cotta, beetroot, ginger £7


breast of chicken, chicken mousse, pancetta, mushroom £16

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

duck breast, pak choi, plums, ginger £18

pork belly & ribs, chorizo polenta, sweet corn, butternut, barbeque £17

stuffed shoulder of lamb, kidney, fig, red cabbage, aubergine £18

celeriac, parmesan bechamel, spinach, mushroom, hazelnut pesto £15

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

cod, chicken thigh, cauliflower, mushroom, hazelnut £18

sea bass, tomato, courgette, red pepper £17


poached pear, almond, earl grey, plum £7

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

peach & crème fraiche tart, honey & yoghurt 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