Main Menu

Please note our menu changes regularly. This is the menu for Thursday 23rd July to Wednesday 5th August 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 (v) 8
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nvg) 8

STARTERS

Lemon and thyme marinated local courgettes with sunflower seeds, parmesan, rocket and anchovies (n) 9
Roast Potash Farm free range chicken rillettes with chilli jam and crispy onions 11.5
Grilled red pepper and courgette tart with basil pesto (nvg) 9
Add ….. Crispy halloumi 3
Salt ’n pepper crispy squid with gochujaru mayonnaise 11
Baked feta cheese with spiced local rhubarb chutney and focaccia (nv) 10.5
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 10.5/18.25

MAIN COURSE

Free range chicken breast schnitzel with apple and red cabbage slaw and skinny chips 22.5
King prawn, smoked bacon, spring onion, tomato and chilli linguine 19.75
Devilled aubergine with jewelled cous cous and houmous (vg) 18.5
Add ….. Roast free range smoked paprika chicken thigh 5
Pan-roast sea bream fillet with creamed polenta, tenderstem broccoli and salsa verde 26.5
Chilli roast nectarine and sweet potato salad with cucumber, red onion and quinoa (vg) 18
Add ….. Grilled goats’ cheese (v) 4 or Yoghurt baked shredded lamb shoulder 7
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 (vg) 7
Courgette fries with honeyed yoghurt (v) 7
Roast chilli and lemon broccoli (vg) 7
Sea salted hand-cut chips (vg) 6
Skinny chips or mashed potatoes (vg) 6
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Lemon posset with raspberry compôte and ginger biscuit 9.5
Cinnamon and raisin bread and butter pudding with tonka bean custard 10.5
Queen of puddings with blackberry jam (n) 9.75
Dark chocolate brownie with chocolate sauce and vanilla ice cream 10.75
Homemade ice cream with Lacey’s Guernsey cream (chocolate, vanilla, apricot ripple) 8.5
Homemade sorbets (lemon, apple, blood orange) (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) 14

(Bevistan Blue sheep’s cheese, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)