£40 per person
Five courses. Three choices. A glass of wine. A seasonal five-course dining experience, crafted with the finest ingredients.
To Begin With
Pre Starter
Chef’s homemade bread with flavoured butter and oil
A Glass of House Wine
Red, white or rosé
Tea or Coffee
To finish
Starters
Smoked Cheddar and Chorizo Croquettes
Served with chilli jam and dressed leaf
Ham Hock Bon Bons
Served with wholegrain sauce and apple compote
Chicken Liver Parfait
Served with toasted brioche, crushed hazelnuts and Cumberland sauce
Creamy Garlic Mushroom Vol Au Vents
Served with crispy onions, truffle oil and balsamic glaze (V)
Slow Cooked Pork Belly Bites
Served with caramelised carrot purée and apple jelly (GF)
Mains
Pan Roasted Chicken Supreme
Dauphinoise potato, glazed carrots, kale, soubise sauce (GF)
Confit Pork Belly
Celeriac and apple rosti, seasonal vegetables, cider jus (GF)
Pan Fried Salmon
Crushed new potatoes, buttered fine beans, lemon and caper cream sauce (GF)
Braised Shank of Autumn English Lamb +5
Savoy cabbage, glazed parsnips, potato rosti, mint jus (GF)
8oz Sirloin Steak +7
Triple-cooked chips, roasted tomato, flat mushroom and peppercorn sauce
Butternut Squash and Orange Risotto
Toasted seeds, goat’s cheese crumb, crispy sage (V, GF)
Desserts
Greek Yoghurt Panna Cotta
Raspberry meringue, winter fruit compote (GF)
Tonka Bean & Vanilla Crème Brûlée
Apple sorbet, biscotti, toasted hazelnuts
Milk Chocolate Pot
Nutella and hazelnut bonbons, pistachio cream
Sticky Toffee Pudding
Toffee sauce, clotted cream and toffee pieces
Your Choice of Ice Cream
Two scoops served in a brandy snap basket
British Cheese Selection +4
Artisan cheeses, biscuits, grapes and chutney
Sides
£6 each or 2 for £10
Triple Cooked Chips
Golden crisp & finished with sea salt (V)
Sautéed New Potatoes
Lightly seasoned & finished with butter and fresh herbs (V, VE)
Roasted Root Vegetables
Finished with herbs & honey (V, VE)
Sautéed Greens
With fennel infused garlic butter (V, GF)
French Fries
With shaved parmesan & truffle oil (V)
Gruyère Dauphinoise Potatoes
Layered potatoes in cream, garlic & melted gruyère
Beer Battered Onion Rings
Fried in a light golden beer batter (V)
House Salad
Light, fresh with a perfectly balanced dressing (V, GF)
2 courses £30 | 3 courses £36
An evening of seasonal dining — Elegant comfort food, thoughtfully reimagined for memorable evenings.
Starters
Smoked Cheddar and Chorizo Croquettes
Served with chilli jam and dressed leaf
Ham Hock Bon Bons
Served with wholegrain sauce and apple compote
Smoked Haddock Fish Cakes
Served with creamed leeks and poached egg
Chicken Liver Parfait
Served with toasted brioche, crushed hazelnuts and Cumberland sauce
Butternut Squash and Blue Cheese Fritters
Served with classic Waldorf salad (V)
Creamy Garlic Mushroom Vol Au Vents
Served with crispy onions, truffle oil and balsamic glaze (V)
Slow Cooked Pork Belly Bites
Served with caramelised carrot purée and apple jelly (GF)
Bubble and Squeak Cake
Crispy black pudding topped with soft poached egg and chive hollandaise
King Prawns +4
Chilli and garlic butter, lemon, parsley, on toasted sourdough (GF*)
Mains
Slow Cooked Beef Brisket
Creamy mashed potatoes, roast root vegetables, buttered kale (GF)
Confit Pork Belly
Celeriac and apple rosti, seasonal vegetables, cider jus (GF)
Pan Seared British Calves’ Liver
Sage mash, confit of shallots, blue cheese and bacon sauce (GF)
Pan Fried Salmon
Crushed new potatoes, buttered fine beans, lemon and caper cream sauce (GF)
Cumberland Swirl
Mash, sticky onion gravy, crispy onions (GF)
Pie of the Week
Served with seasonal vegetables
Pan Roasted Chicken Supreme
Dauphinoise potato, glazed carrots, kale, soubise sauce (GF)
Butternut Squash and Orange Risotto
Toasted seeds, goat’s cheese crumb, crispy sage (V, GF)
King Prawn and Coconut Curry +4
Sticky rice, raita and onion bhaji
Braised Shank of Autumn English Lamb +7
Savoy cabbage, glazed parsnips, potato rosti, mint jus (GF)
8oz Sirloin Steak +7
Triple-cooked chips, roasted tomato, flat mushroom and peppercorn sauce
Desserts
Greek Yoghurt Panna Cotta
Raspberry meringue, winter fruit compote (GF)
Black Treacle Tart
Honeycomb, vanilla ice cream, poached pear
Sticky Toffee Pudding
Toffee sauce, clotted cream and toffee pieces
Milk Chocolate Pot
Nutella and hazelnut bonbons, pistachio cream
Your Choice of Ice Cream
Two scoops served in a brandy snap basket
British Cheese Selection +4
Artisan cheeses, biscuits, grapes and chutney
Tonka Bean & Vanilla Crème Brûlée
Apple sorbet, biscotti, toasted hazelnuts
Hot Pudding of the Day
Served with custard or ice cream
Sides
£6 each or 2 for £10
Triple Cooked Chips
Golden crisp & finished with sea salt (V)
Sautéed New Potatoes
Lightly seasoned & finished with butter and fresh herbs (V, VE)
Roasted Root Vegetables
Finished with herbs & honey (V, VE)
Sautéed Greens
With fennel infused garlic butter (V, GF)
French Fries
With shaved parmesan & truffle oil (V)
Gruyère Dauphinoise Potatoes
Layered potatoes in cream, garlic & melted gruyère
Beer Battered Onion Rings
Fried in a light golden beer batter (V)
House Salad
Light, fresh with a perfectly balanced dressing (V, GF)
Book your table online
Use the widget below to book your table. Please contact us directly for any tables above 12.
The allowance for guests on a dinner inclusive rate is £30 per person. A discretionary 10% service charge will be added to your bill. Please inform your server of any allergies before placing your order, as not all ingredients can be listed, and we cannot guarantee the total absence of allergens in our dishes. Detailed allergen information is available on request, and allergen charts can be found at the waiters’ stations or provided by your server. Dishes marked with an asterisk (*) can be altered to accommodate dietary requirements.