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

salmon, cured salmon, beetroot, ginger £7

spring pea soup, goats cheese, mint £7

ham hock terrine, pickled apple, leaves £7

crab, avocado, rarebit, sweetcorn £8

english asparagus, pink grapefruit, almonds, scallop £8


new season rump of lamb, faggot, goats cheese croquette, fresh peas, pistachio, mint  £17

breast of chicken, mushrooms, baby leek, spinach, almonds £15

herb gnocchi, crispy duck egg, mushrooms, walnut pesto £12

sirloin steak, cherry tomatoes, duxelle, hand cut chips, peppercorn £19

beef, mushroom & stout pie, grain mustard mash, spring greens, gravy £13

venison burger, onion jam, blue cheese, remoulade, hand cut chips £13

pork tenderloin, pancetta, fondant potato, apple, cabbage, hazelnuts £16

daily fish specials - please ask your server


egg custard, english rhubarb, ginger shortbread £7

lemon creme brulee, raspberry, meringue £7

warm chocolate moelleux, mint ice cream, chocolate tuile £7

basil cake, english strawberries, white chocolate, £7

selection of british cheese £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, Head Chef Jani Celestino, Sous Chef Joe Andrews 

& the team...Tanja Dale-Jenson, Alan Lewis & Liam Tinsley