Goats Cheese Mousse£8.50

textures of beetroot, raspberry

Chicken Parfait£7.50

elderflower jelly and pickled mushrooms

Smoked Scallops£12.00

umami carrot, salt and vinegar branches

Roasted Cod£9.50

artichoke puree, Muscat raisins and split chicken sauce

Glazed Beef£9.00

caramelised cauliflower, anchovies, capers

Lamb Seven Ways£23.50

onion variations and confit garlic

14oz Dry Aged Sirloin Steak£34.50

oyster and lovage emulsion, triple cooked chips

Cured Fillet of Hake£19.50

salsify and smoked salmon jerky, deep fried potato mousse

Roasted Halibut£21.00

pumpkin texture, fish curry sauc

Huntsham Farm Suckling Pig£28.00

black pudding ketchup and roasted beetroot

Wild Mushroom£18.50

& truffle risotto

Triple Cooked Chips£4.00

New Potatoes £4.00

Seasonal Vegetables £4.00

Passion Fruit Curd£6.50

coconut & lemongrass sorbet

Raspberry Soufflé£6.50

chocolate ice cream

Beetroot£6.50

with dark chocolate, raspberries and olives.

Guinness and Black £6.50

cob nut, chocolate .

Shropshire Blue

pickled red cabbage, red cabbage gel, mizuna cress

Kidderton Ash Goats Cheese

lemon curd, fruit loaf, honey comb, edible flower

Manchego Cheddar

fermented cherry, charcoal cracker, borage

Celtic Promise

turnip puree, fermented turnip, nasturtium leaf

Livarot Cows Milk

lemon curd, fruit loaf, honey comb, edible flower

Manchego Cheddar

The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep's milk. It is one of the popular cheeses from Spain, made from sheep's milk. The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. 

Shropshire Blue

Made of pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. For the first time in 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or 'Inverness-shire Blue'. It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma. It can be paired with Port Noir and Riesling.

Celtic Promise

The most highly-awarded British cheese, Celtic Promise, is a Caerphilly type washed-rind cheese with a slightly moist, pink rind. Soft and buttery as it matures it develops a slightly pungent aroma and has a delicate, mild flavour creating a delicious contrast with the rind. It is supple, smooth, spicy and aromatic. Celtic Promise is considered a ‘table cheese’ by some but it is also good to cook with when a strong, creamy flavour is required.

New Potatoes£4.00

Chicken

with triple cooked chips and seasonal vegetables.

Fish

with triple cooked chips and seasonal vegetables.

New Potatoes£4.00

Shropshire Blue

pickled red cabbage, red cabbage gel, mizuna cress

Kidderton Ash Goats Cheese

lemon curd, fruit loaf, honey comb, edible flower

Manchego Cheddar

fermented cherry, charcoal cracker, borage

Celtic Promise

turnip puree, fermented turnip, nasturtium leaf

Livarot Cows Milk

lemon curd, fruit loaf, honey comb, edible flower

Manchego Cheddar

The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep's milk. It is one of the popular cheeses from Spain, made from sheep's milk. The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. 

Shropshire Blue

Made of pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. For the first time in 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or 'Inverness-shire Blue'. It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma. It can be paired with Port Noir and Riesling.

Celtic Promise

The most highly-awarded British cheese, Celtic Promise, is a Caerphilly type washed-rind cheese with a slightly moist, pink rind. Soft and buttery as it matures it develops a slightly pungent aroma and has a delicate, mild flavour creating a delicious contrast with the rind. It is supple, smooth, spicy and aromatic. Celtic Promise is considered a ‘table cheese’ by some but it is also good to cook with when a strong, creamy flavour is required.