Main Menu

Please note our menu changes regularly. This is the menu for Thursday 15th to Wednesday 29th October 2025. Please see our social media channels for any menu changes.

We know that not everyone has the same tastes and our team will help amend any dishes to ensure you have the meal that you would like! Please ask for help with any allergies. Download the allergens menu. We use the FSA numbering to highlight allergens. You can see these FSA numbering by clicking on the highlighted link. Please do ask the team if you have any questions.

SNACKS

Olives 5
Serious Pig Salamis 4
Char-grilled Northchurch padrón peppers with sea salt (vg) 6.5
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 7

STARTERS

Mac ’n cheese croquettes with chorizo aïoli 9.5
Potash Farm free range chicken rillettes with chilli jam, rocket and fennel seed crackers 10
Onion bhaji with mutter tofu (vg) 8.75
Citrus cured salmon with capers, shallots, watercress and brown bread (n) 10.75
Baked feta with roast red pepper, cherry tomatoes, local honey and chilli pumpkin seeds (nv) 9.75
Bubble and squeak with oak smoked bacon, poached egg and hollandaise sauce 10.5/18.25

MAIN COURSE

Confit duck leg with cumin lentils, roast fennel, pickled shallot and pomegranate 23.5
Roast heritage carrots with creamed polenta, sweet and sour radicchio and dukkah crumb (v) 17.5
Add ….. Slow-cooked lamb shoulder 7
Cornish hake fillet with miso, orange, black cabbage kimchi and coconut rice 24.75
Moroccan sweet potato, chickpea and spinach stew with basmati rice, red onion and coriander salsa (vg) 18.75
Native Farm beef and mushroom stew with thyme dumpling and sticky red cabbage 23.5
Locally made free range pork sausages with mash, greens and onion gravy 18.75
Char-grilled 10oz rib-eye steak with slow-roast garlic butter, skinny chips and watercress 35.5

SIDES

Rumbler’s Farm squash and celeriac dauphinoise 7
Buttered seasonal greens (vg) 6
Courgette fries with honeyed yoghurt (v) 7
Lemon and thyme sea-salted chips (vg) 6
Skinny chips or mashed potatoes (vg) 5.5
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Chocolate mousse with cranberry and orange compôte and candied orange (vg) 10.5
Lemon posset with local quince and ginger biscuit 9.75
Spotted dick with tonka bean custard 9.5
Coconut baked rice pudding with marmalade and frosted walnuts (nvg) 9.75
Homemade ice cream made with Lacey’s Guernsey cream (chocolate, vanilla, local damson) 8.5
Homemade sorbets ((local apple, mango, lime) (vg) 7.5
Dark Chocolate truffles 5.5
Affogato espresso with vanilla ice cream 6 …..add Amaretto (n) 4.1
British cheese plate with homemade pumpernickel bread and local crab apple chutney (n) 12.5
(Bevistan Blue sheep’s cheese, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)