Dinner served from 6pm Tuesday through Saturday.  Our Summer 2017 menu designed by our culinary team changes slightly from time to time to reflect seasonal produce availability .... we hope you enjoy it!

grilled mackerel, cucumber, radish, chilli £7

pork terrine, scallop, langoustine, keta, bisque £10

pear, butternut, blue cheese mousse and salted walnuts £7

beetroot, parsnip & apple soup, goats cheese £7

lambs liver, beans, kidney, focaccia, anchovy £7


fillet of beef, oxtail suet pudding, celeriac, pickled walnut, wild mushroom £22

chicken, crispy leg, pancetta, rosti, mushroom, chestnuts, chicken sauce £16

pork belly, courgette, goats cheese, honey £16

braised lentil, duck egg, romanesco, pickled mushroom, mushroom parcel £13

10oz sirloin steak, cherry tomatoes, portobello mushroom, hand cut chips, peppercorn £19

pigeon, crispy polenta, butternut squash, blackberry, spiced jus £16

beef, ale & mushroom pie, mustard seed mash, gravy £13

please ask your server about the daily fish special


peaches, 'baked alaska' £7

valrhona chocolate, caramalised banana, salted caramel popcorn £7

pear, frangipane, damson, earl grey £7

apple crème brulee, blackberry, crumble £7

selection of british cheese, crackers, trimmings £8


(Please note that Monday evening menu is a special menu).  

Please ask in advance for any allergen information which may be required.

Executive Chef Martin Board and his team... Joe Andrews, Alan Lewis, Tanja Dale-Jenson, Jack Gardner-Jones