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.