Sunday Menu
Please note this is the menu for Thursday 30th April to Wednesday 13th May 2026. Please see our social media channels for any menu changes.
In addition to the menu below, we have two roasts available on a Sunday – they are cooked throughout the day but when they are gone… they are gone!
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. Please do ask the team if you have any questions.
SNACKS
Olives 5
Serious Pig Salamis 4
Salt ’n pepper crispy baby squid with tartare sauce 8
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 7
STARTERS
Char-grilled purple sprouting broccoli with labneh, spiced sausage crumb and boiled egg 10.5
Watermelon with red onion, cucumber, black olive and rocket salad (vg) 10.5
Baked feta with tomato chutney, pickled courgettes and filo crisps (v) 9.75
Confit duck with Asian noodle salad and hot ’n sour sauce (n) 11.75
Smoked mackerel pâté with pickled fennel, watercress and toasted focaccia (n) 9.5
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 10.5/18.25
MAIN COURSE
Classic Caesar salad with roast Potash Farm free range chicken, sourdough croutons and anchovies (n) 22
Wild mushroom and kale fricassée on barley pancakes with free range fried egg (v) 18.5
Add ….. Smoked bacon 6
Seared English beef liver with chive mash, smoked bacon, crispy mushrooms and red wine jus 19.75
Moroccan sweet potato, spinach and chickpea stew with coconut tzatziki and roast garlic flatbread (vg) 18.75
Add ….. Crispy pulled English lamb shoulder 6
Whole baked sole with buttered new potatoes, local chard and caper butter sauce 25
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) 6
Courgette fries with honeyed yoghurt (v) 7
Slow-roast heritage carrots and spring onions with dukkah crumb (nvg) 7
Sea salted hand-cut chips (vg) 6
Skinny chips or mashed potatoes (vg) 6
Invisible chips 4 (100% donation to Hospitality Action)
PUDDINGS
Steamed orange and treacle sponge with cardamon custard 10
Rhubarb and custard tart with crème fraîche 9.5
Dark chocolate brownie with chocolate sauce and vanilla ice cream 10.5
Lemon posset with raspberry compôte and polenta shortbread 9.75
Homemade ice cream with Lacey’s Guernsey cream (chocolate, vanilla, blackberry ripple) 8.5
Homemade sorbets (lime, apple, blood orange) (vg) 7.5
Dark Chocolate truffles 6
Affogato espresso with vanilla ice cream 6 …..add Amaretto (n) 5.5
(Bevistan Blue sheep’s cheese, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)
