Available Weeks
31st January - 10th February 2024
13th March - 23rd March 2024
Nibbles
Tempura Broccoli - 5.5
Ponzu dipping sauce (Ve, GF)
Bubble & Squeak Bites - 6
Cranberry relish (Ve)
Burnt Pepper & Goats’ Cheese Arancini - 6.5
Tomato chutney (V)
Herb Pitta Chips - 6
Roast red pepper & chilli hummus (Ve)
Starters
All served with a freshly baked roll and butter
Creamy Celeriac Soup
Toasted hazelnuts, smoked pancetta, truffle oil (V, Ve*, GF*)
Smoked Haddock Fish Cake
Soft poached egg, hollandaise sauce and chives
Ham Hock & Black Pudding Croquettes
Roast apple chutney and grain mustard sauce
Smoked Cheese & Cauliflower Souffle
Pickled walnuts, walnut puree, scorched chicory (V, GF)
Goats Cheese & Beetroot Tart
Pickled fennel with a burnt orange dressing (V)
Main Course
Cod and Chips - 3 Supp.
Beer battered fish served with thick triple cooked chips, tartare sauce, mushy peas, and chefs signature chip shop curry sauce
Braised Shoulder of Lamb
Garlic mash, lamb sauce and seasonal vegetables (GF)
Pork Escalope
Creamed leeks and crushed new potatoes (GF)
Fish Pie
Cod & Salmon white sauce, topped with parmesan mash and seasonal greens
Butternut Squash & Orange Risotto
Toasted seeds and crispy kale (V, GF)
Sides
Winter Greens - 5.5
Hazelnut butter (V, GF)
Triple Cooked Chips - 6
(Ve*)
Purple Sprouting Broccoli - 5.5
Lemon oil (Ve, GF)
Honey Roasted Root Vegetables - 5.5
(V, GF)
Sautéed New Potatoes - 5.5
(V, GF)
Desserts
Banoffee Pudding
Toffee sauce and honeycomb ice cream (V)
Treacle Tart
Served with clotted cream (V)
Selection of Ice Cream and Sorbet
Served in a brandy snap basket (V)
Selection of Cheese and Biscuits - 3 Supp.
With celery, grapes, and homemade chutney (V, GF*)
Available Weeks
14th February - 24th February 2024
27th March - 6th April 2024
Nibbles
Tempura Broccoli - 5.5
Ponzu dipping sauce (Ve, GF)
Bubble & Squeak Bites - 6
Cranberry relish (Ve)
Burnt Pepper & Goats’ Cheese Arancini - 6.5
Tomato chutney (V)
Herb Pitta Chips - 6
Roast red pepper & chilli hummus (Ve)
Starters
All served with a freshly baked roll and butter
Winter Vegetable Chowder
Crispy cabbage and coriander (V, GF*)
Butternut Squash, Feta & Spinach Fritters
Cumin spiced yoghurt (V, Ve*)
Cured Salmon
Wasabi mayo, brown butter croutons, pickled shallots, & salt baked beetroot (GF*, DF*)
Confit Duck Leg Croquettes
Carrot puree, roast figs, and cherry sauce (DF*)
Smoked Trout
Beetroot and bean salad, pomegranate, and horseradish dressing (DF)
Main Course
Cod and Chips - 3 Supp.
Beer battered fish served with thick triple cooked chips, tartare sauce, mushy peas, and chefs signature chip shop curry sauce
Slow Cooked Beef Brisket
Colcannon mash, roast root vegetables and red wine gravy (GF)
Chicken & Leek Pie
Puff pastry top, served with buttered greens
Pan Fried Salmon
Sweet potato puree, creamed leeks, sweet potato crisp (GF)
Pan Fried Gnocchi
Mushroom fricassee, toasted hazelnuts, tarragon (V)
Sides
Winter Greens - 5.5
Hazelnut butter (V, GF)
Triple Cooked Chips - 6
(Ve*)
Purple Sprouting Broccoli - 5.5
Lemon oil (Ve, GF)
Honey Roasted Root Vegetables - 5.5
(V, GF)
Sautéed New Potatoes - 5.5
(V, GF)
Desserts
Sticky Toffee Pudding
Toffee sauce and vanilla ice cream (V)
Bakewell Tart
Served with clotted cream (V)
Selection of Ice Cream and Sorbet
Served in a brandy snap basket (V)
Selection of Cheese and Biscuits - 3 Supp.
With celery, grapes, and homemade chutney (V, GF*)
Available Weeks
28th February - 9th March 2024
10th April - 27th April 2024
Nibbles
Tempura Broccoli - 5.5
Ponzu dipping sauce (Ve, GF)
Bubble & Squeak Bites - 6
Cranberry relish (Ve)
Burnt Pepper & Goats’ Cheese Arancini - 6.5
Tomato chutney (V)
Herb Pitta Chips - 6
Roast red pepper & chilli hummus (Ve)
Starters
All served with a freshly baked roll and butter
Spiced Red Lentil & Sweet Potato Soup
Coconut shavings (Ve, GF*)
Poached Pear
Roasted fennel, goats curd, orange segments, and chilli oil dressing (V, Ve*, GF)
Buck Rarebit
Cheese sauce, poached egg on a toasted sourdough with pickled chicory (V)
Moroccan Lamb Filo Parcels
Apricot puree and mint yoghurt (DF*)
Smoked Ham Hock Scotch Egg
Creamed leek and leek ash
Main Course
Battered ‘Sheffield’ Fish Cake
Crushed peas, tartare sauce, and twice cooked thick chips
Sautéed Lamb Liver
Bubble and squeak, red wine and baby onion sauce
Confit Duck Leg Cassoulet
New potatoes and seasonal greens (GF)
Butternut Squash Wellington
Sautéed kale with red wine gravy (Ve)
Sicillian Seafood Stew
Mussels, squid, salmon, paprika tomato sauce with rustic bread (GF*, DF)
Sides
Winter Greens - 5.5
Hazelnut butter (V, GF)
Triple Cooked Chips - 6
(Ve*)
Purple Sprouting Broccoli - 5.5
Lemon oil (Ve, GF)
Honey Roasted Root Vegetables - 5.5
(V, GF)
Sautéed New Potatoes - 5.5
(V, GF)
Desserts
Pear & Apple Crumble
Homemade custard (V)
Manchester Tart
Served with clotted cream (V)
Selection of Ice Cream and Sorbet
Served in a brandy snap basket (V)
Selection of Cheese and Biscuits - 3 Supp.
With celery, grapes, and homemade chutney (V, GF*)
Book your table online
Use the widget below to book your table. Please contact us directly for any tables above 12.
A discretionary 10% service charge will be added to your bill. Please always 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 your waiter can bring you a copy. Dishes with an asterix can be altered to accommodate dietary requirements.