Dinner served from 6pm Tuesday through Saturday.  Our Winter 2019 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!

mackerel, beetroot, buttermilk, chive £8

salmon fishcake, cherry tomato jam, dressed leaves £7

quinoa, artichoke, cauliflower, raisin £7

butternut squash tortellini, sage, parmesan, hazelnut £7

quail, spiced lentils, aubergine, spinach £8


breast of chicken, chicken thigh, artichoke, egg yolk, shallot £17

crusted beef fillet, oxtail ragu, sweetheart cabbage, turnip, salsify £24

10oz ribeye, cherry tomatoes, portobello mushroom, chips, peppercorn £23

monkfish, curried red pepper & apricot sauce, cucumber, onion gnocchi £19

venison wellington, gascon cabbage, carrot, blackberry £24

cod loin, broccoli, purple sprouting, cashew, paprika £17

leek, pomme anna, coffee, mushroom £16

trio of pork, pear, celeriac, walnut £17


chocolate delice, hazelnut, cherry £7

yuzu coffee panna cotta, beetroot, white chocolate £7

rice pudding, apple, ginger, walnut, cinnamon  £7

baked alaska, passionfruit, peanut, buttermilk £7

selection of  local cheeses, crackers, trimmings £8

(Updated 01/03/19)

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), David Brazier, Alan Lewis, Tanja Dale-Jenson, Helen Crothall (Pastry) Jack Gardner-Jones 

Front House... Melanie Board, Dan Rogers (Restaurant Manager), Steph Turner