Sunday Roast Menu

To be served on Sunday 12 & 19 January 2020


Winter Minestrone soup with sourdough and truffle butter (vg) 5.5
Crispy Lambs breast with charred chicory and cabbage, crumbed feta 7
Prawn and crayfish timbale on a potato blini caper dressing 7
Smoked Scottish salmon, poached hens egg and hollandaise on a toasted bagel 8
Griddled marinated halloumi, chipotle dressing, crispy kale and leaves (vg) 6.5
Provençal gnocchi with a brunoise of Mediterranean vegetables (vg) 7


Our meats are supplied by our local butchers who source from a consortium of regional family farmers, with full traceability and welfare passports. Supporting English farmers is a cornerstone of our philosophy in bringing great produce to our local pub.
all roasts served with crispy roast potatoes, roasted roots, sweet potato and celeriac mash, sautéed greens, Yorkshire pudding and a pot of gravy.
Roast beef with horseradish 17
Stuffed loin of pork with home made apple sauce 15
Half roast chicken, brined and marinated for 24hrs, with sage and onion stuffing 15
Leg of lamb with rosemary and apricot stuffing, served with mint sauce 18


Herb crusted Fillet of Cod on a bed of pesto crushed potatoes, wilted kale, and a winter ratatouille 18
28 day dry matured Sirloin steak (8oz) portobello mushroom, confit herbed tomato, triple cooked chips, crispy onion rings and choice of peppercorn sauce or garlic butter 22
Mushroom and pearl barley risotto with parsnips crisps (vg)13
Vegan “tuna” pasta bake with side salad and toasted sourdough (vg) 13

Young ones

Junior roast beef 9
Junior roast pork 9
Junior roast chicken 9
Junior roast lamb 9
Fish fingers, chips, panko bread crumbed fried courgettes, peas 6.5


Passion fruit crème pots with shortbread 7
Apple and blackberry crumble (in a cappuccino cup) with custard 6.5
Sticky toffee pudding with butterscotch sauce and salted caramel ice cream 7
Warm Double chocolate fudge cake with chocolate sauce and berries 6.5
Selection of English cheeses, home made crackers, plum membrillio, celery 9

Menus are subject to change based on supply and seasonality.