| Soup of the day, stout & treacle wheaten | |
| St. Tola goats curd, heritage beets, sherry vinegar, walnut, watercress (v) | |
| Pork bites, honey & ginger glaze, baby gem, fermented chilli | |
| Chicken liver parfait, peach puree, sourdough toast, dressed leaves | |
| Parson’s fishcake, tartar sauce, watercress, pickled shallot |
| Treacle cured roast sirloin of beef, Yorkshire Pudding, rich pan gravy | |
| Corn fed chicken supreme, bread sauce, chicken gravy | |
| Pan roast salmon, lemon & chive beurre blanc | |
| Chestnut & pumpkin seed roast, spiced tomato chutney, vegetable gravy (v) | |
| Roast pork belly, roast carrot puree, cider sauce | |
| All mains served with seasonal vegetables, creamy mash & roast potatoes |
| Sticky toffee pudding, toffee sauce, vanilla ice cream | |
| Baked white chocolate cheesecake, macerated strawberries, strawberry ice cream | |
| Dark chocolate & peanut butter torte, cherry puree, vanilla cream | |
| Lemon posset, raspberry sorbet, almond crumble | |
| Selection of ice cream |
2 course £28
3 course £35
Typical Sunday menu shown. Menu changes dependent on the supply of fresh, seasonal produce.
A discretionary service charge of 10% will be added to the bill on tables of 5 or more. All tips go directly to the service and back of house teams.