All of our food is cooked fresh daily and our chef is always changing the menu to keep it seasonal. We try and update the website as much as possible but please bear in mind that certain dishes may have changed from what you see here.


Sharers and nibbles

Prawn marie rose, smoked salmon, cod goujons, tartare, caper berries & ciabatta bread £14

Cured meats, halloumi, tzatziki, olives, stuffed red peppers & homemade bread £14

Bread board, olive oil, balsamic £3.50 • Olives £3 • Stuffed peppers £3




Soup of the day with homemade foccacia £6

Gorgonzola arancini, tomato chutney, pinenuts & salsa verde £7

Beef carpaccio, quince chutney, pickled beets & parnsip crisps £8

Crab bisque, dill & croutons £9

Grilled mackerel fillet, gremolata, roasted tomatoes & balsamic reduction £7

Scallops, butternut squash puree, crispy pork belly & pickled cauliflower £9



Calves liver, mustard mash, kale, streaky bacon & onion gravy £14

Monkfish tail, crayfish, prawns, thai green curry & jasmine rice £15

Pheasant breast, leg croquette, kale, red cabbage & pancetta £16

9oz Ribeye steak, grilled tomato, flat cap mushroom, chips, watercress & peppercorn sauce £21

Beer battered cod and chips, tartare sauce & mushy peas £12

Roast rump of lamb, baba ganoush, spinach, falafel & chickpeas £17

Pork and leek sausages, bubble and squeak, yorkshire pudding & onion gravy £12

Risotto, wild mushroom, toasted pinenuts, basil & parmesan £11


Sandwiches (available lunch time only) £7.50

Organic ciabatta bread served with chips and salad

Brie & quince chutney • Smoked salmon & cream cheese • Ham, tomato & mustard •

Turkey, stuffing & cranberry sauce

Children’s menu

Sausage, chips and peas £6

Pasta with tomato and cheese £6

Ham, egg and chips £6


Sunday roast

Every Sunday we serve a roast which always offers roast rump of beef,  roast belly of pork and another roast, with yorkshire puddings, green vegetables, roast potatoes and gravy. We often have other roasts on as well depending on what our suppliers offer each week. In addition to these, each week our chef chooses a selection of other dishes from our a la carte menu.

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