Main Menu

Please note our menu changes regularly. This is the menu for Thursday 17th to Wednesday 30th April 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
Indian spiced cauliflower popcorn with curried mayonnaise (v) 7
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 6.5

STARTERS

Devilled Potash Farm free range chicken livers and hearts on toasted sourdough (n) 10.25
Dill marinated heritage beetroot with haricot bean hummus and feta cheese (v) 9
Baked sardine fillets with potato salad and salsa verde 9.5
Harissa baked cauliflower with carrot purée, pickled local radish, wild garlic oil and crispy black rice (v) 8.75
Salt ’n pepper crispy piquillo peppers with slow-roast garlic aïoli (v) 9.5
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 10.25/17.5

MAIN COURSE

Confit free range pork belly with sweetcorn and potato salsa 22
Ras el hanout spiced aubergine with tabouleh and chilli, garlic and tomato sauce (vg) 17.75
Add ….. Buttered king prawns 6
Potash Farm free range coq au vin with colcannon and purple sprouting broccoli 21.75
Whole Cornish sole grilled with buttered new potatoes, kale and cucumber and caper cream sauce 23
Locally made free range pork sausages with mash, greens and onion gravy 18.25
Linguine with wild garlic and pumpkin seed pesto, roast red onion and goats’ cheese mousse (v) 17.5
Char-grilled 10oz English rib-eye steak with slow-roast garlic butter, skinny chips and watercress 34.5

SIDES

Cumin and chilli roast heritage carrots with dukkah crumb (nvg) 6.5
Buttered seasonal greens (vg) 5.5
Courgette fries with honeyed yoghurt (v) 6.5
Lemon and thyme sea salted hand-cut chips (vg) 5.5
Skinny chips or mashed potatoes (vg) 5
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Warm carrot and cinnamon cake with cream cheese frosting and candied orange 9.25
Poached rhubarb with vanilla panna cotta and almond granola (n) 8.75
Marmalade Bakewell tart with clotted cream (n) 9
Set chocolate custard with lime and saffron curd and chocolate crackle (vg) 9.75
Homemade ice cream with Lacey’s Guernsey cream (chocolate, vanilla, passion fruit) 7.75
Homemade sorbets (clementine, mango, lime) (vg) 7
Affogato espresso with vanilla ice cream 6 …..add Amaretto (n) 4.1
Dark Chocolate truffles 5.5
British cheese plate with homemade pumpernickel bread and beetroot and pear chutney (n) 12
(Bevistan Blue sheep’s cheese, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)