Main Menu

Please note our menu changes regularly. This is the menu for Thursday 22nd January to Wednesday 4th February 2026. 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
Cauliflower popcorn with Indian spiced mayonnaise 7.5
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 7

STARTERS

Pulled free range pork shoulder and black pudding sausage roll with Alford piccalilli 10
Classic minestrone with haricot beans, parmesan and sourdough (nv) 8.25
Baked goats’ cheese with red onion chutney, rocket and garlic crumb (nv) 9.5
Grilled Cornish mackerel fillet with courgette linguine, fennel and salsa verde 10.75
Wild mushroom and kale fricassée with wholemeal toast and poached free range egg (nv) 9.25
Salt ’n pepper crispy squid with sriracha mayonnaise 9.75
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 10.5/18.25

MAIN COURSE

Native Beef steak, chestnut mushroom and thyme suet pudding with clapshot and red wine jus 24
Pappardelle with black olive tapenade, baby spinach and goats’ cheese mousse (v) 18.25
Add ….. Crispy sardines 6
Confit free range pork belly with champ, roast carrots and cider jus 22.5
Smoked haddock chowder with new potato, sweetcorn, local leeks and dill 21
Root vegetable and lentil cottage pie with buttered sprout tops (vg) 19.5
Locally made free range pork sausages with mash, greens and onion gravy 18.75
Char-grilled 10oz English rib-eye steak with slow-roast garlic butter, skinny chips and watercress 35.5

SIDES

Buttered seasonal vegetables (v) 5.5
Courgette fries with honeyed yoghurt (v) 7
Cauliflower cheese (v) 7
Sea salted hand-cut chips (vg) 5.5
Skinny chips or mashed potatoes (vg) 5.5
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Poached rhubarb with white chocolate panna cotta 10
Warm apple and sherried sultana crumble with vanilla custard 9.75
Sticky toffee pudding with toffee sauce and vanilla ice cream (n) 10.25
Coconut rice pudding with orange marmalade (vg) 9
Homemade ice cream with Lacey’s Guernsey cream (chocolate, vanilla, blackberry ripple) 8.5
Homemade sorbets (clementine, mango, coconut) (vg) 7.5
Dark Chocolate truffles 6
Affogato espresso with vanilla ice cream 6 …..add Amaretto (n) 5.5
British cheese plate, homemade pumpernickel bread and beetroot and pear chutney (n) 12.5
(Bevistan Blue sheep’s cheese, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)