Dinner served from 6pm Tuesday through Saturday.  Our Winter 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 wellington, parsnip, black pudding, pistachio £7

smoked eel, crispy hens egg, sorrel puree, herbs £8

plaice, chive mousse, bisque, fennel £8

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, chips, peppercorn £21

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

loin of venison, beetroot, blackberry £21

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

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

daily fish specials – please ask for todays


chocolate stout sponge, butterscotch, malted milk, crème fraiche £7

apple tart fine, calvados, cinnamon £7                                                                                                   

peach, amaretto, almond, raspberry £7

dandelion ‘coffee’ panna cotta, apricot, salt caramel, honeycomb £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