Sunday Menu

Please note this is the menu for Thursday 16th to Wednesday 29th April 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
Black pudding bonbon with spiced apple ketchup (n) 7.5
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 7

STARTERS

Potato, cucumber and herb salad with poached hen’s egg and salmon caviar dressing 9
Salt ’n pepper crispy squid with fermented chilli mayonnaise 10.5
Baked feta with rhubarb chutney, chilli and honey seeds 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
Moroccan sweet potato, spinach and chickpea stew with coconut tzatziki and roast garlic flatbread (vg) 18.75
Add ….. Crispy pulled English lamb shoulder 7
Seared English beef liver with chive mash, smoked bacon, crispy mushrooms and red wine jus 19.75
Pappardelle with local wild garlic and pumpkin seed pesto, goats cheese mousse and black olive crumb (n) 18.5
Add ….. Grilled sardines 6
Pan-roast salmon fillet with pea, spring onion, local wild garlic and saffron risotto 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

Dark chocolate brownie with chocolate sauce and vanilla ice cream 10.5
Tonka bean crème brûlée with hazelnut biscuits (n) 9.75
Sticky toffee pudding with toffee sauce and vanilla ice cream (n) 10
Rhubarb and custard tart with crème fraîche 9.5
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)