Sunday Menu

Please note this is the menu for Thursday 5th to Wednesday 18th March 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
Cauliflower popcorn with Indian spiced mayonnaise (v) 7.5
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 7

STARTERS

Onion and cider soup with parmesan and crusty bread (n) 8
Potted confit duck leg with beetroot and chilli jam, crispy cabbage and toasted sourdough (n) 10.5
St. Ives smoked haddock croquette with crushed peas, tartare sauce and pea shoots 10.75/21.5 (with fries)
Honey and mustard ham hock salad with pickled carrot, watercress and garlic crumb (n) 9.75
Pear and stilton tart with red onion chutney and rocket (v) 9
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 10.5/18.25

MAIN COURSE

English beef, potato and onion pie with savoy cabbage 21
Roast butternut squash and spinach mac ’n cheese with parmesan crunch (nv) 18.25
Add ….. Crispy pig’s cheek 6
Cured free range pork loin with black pudding hash, local kale and fried hen’s egg 24
Heritage beetroot and chickpea curry with puy lentil dahl and onion seed flatbread (vg) 18.5
Add ….. Yoghurt baked free range chicken thighs 6
Pan-roast bream fillet with creamed polenta, purple sprouting broccoli and parsley dressing 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 (v) 6
Courgette fries with honeyed yoghurt (v) 7
Cauliflower and broccoli cheese 7
Sea salted hand-cut chips (vg) 6
Skinny chips or mashed potatoes (vg) 6
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Dark chocolate brownie with chocolate sauce and vanilla ice cream 10.5
Vanilla cheesecake with ginger crumb, poached rhubarb and pink pepper meringue 9.75
Lemon and polenta cake with blood orange sorbet (vg) 9.5
Classic treacle tart with crème fraîche (n) 10
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

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