From November 2019 Menu

First Courses

Capreolus smoked mutton
Fine slices of smoked mutton on a bed of micro rocket and Yorkshire Fettle, sprinkled with pomegranate and candied walnuts. Photo 1 October 2019 courtesy of megaloman.
Allergens: celery, mustard, tree nuts, milk. Made with pasteurised ewe's milk. May contain peanuts/groundnuts. Contains alcohol.



Main Courses

Lamb shank
Slow cooked British Red Tractor lamb shank served with crushed new potatoes and roasted root vegetables, finished with a sweet redcurrant jus. Photo 1 October 2019 courtesy of Wilf.
Allergens: milk, sulphites. Contains alcohol.



Moroccan carrot salad
With roasted Chantenay carrots, chickpeasand mizuna drizzled with an orange yogurt dressing. Photo 1 October 2019 courtesy of megaloman.
Allergens: mustard, milk. Suitable for vegetarians.



Desserts

Apple & blackberry confit
Pressed apple & blackberry confit served with mascarpone cream and an apple tuile. Photo 1 October 2019 courtesy of megaloman.
Allergens: wheat gluten, barley, oats, tree nuts, soya, milk, sulphites. May contain sesame, peanutsgluten, tree nuts & soya. Suitable for vegetarians





From October 2019 Menu

First Courses

Heritage tomatoes & pulled buffalo mozzarella
Heritage tomatoes and pulled buffalo mozzarella finished with purple basil pesto and a drizzle of British rapeseed oil. Photo 23 September 2019 courtesy of MarkedMan.
Allergens: milk.



Main Courses

Pan fried mackerel fillet
Pan fried mackerel fillet on a warm salad of peas, broad beans, flat beans, pickled shallots, and radishes with a red pepper coulis. Photo 23 September 2019 courtesy of MarkedMan.
Allergens: fish.



Pumpkin tortellini
Pumpkin tortellini with sauteed chestnuts and creamed spinach veloute. Photo 2 September 2019 courtesy of Gastrocnemius.
Allergens: wheat gluten, nuts, egg, milk, celery, sulphites. Suitable for vegetarians.



Desserts

Chocolate jaffa dome
Chocolate orange dome on shortbread with poached kumquat, mascarpone cream and an orange tuile. Photo 2 September 2019 courtesy of Gastrocnemius.
Allergens: wheat gluten, tree nuts, soya, milk, egg, sulphites. Suitable for vegetarians



Cheese Plate - old selection, new selection from November
Francis - It has a marbled pink rind which is not as pungent as many other washed cheeses, plus a supple texture and delicate flavour with beefy notes developing as it ages.
Allergens: egg, milk. Made with cow's milk. Suitable for vegetarians

Snowdonia black bomber - Creamy & smooth extra Cheddar loved for its depth of flavour. Our flagship cheese marries a delicious rich flavour with a smooth creaminess, lasting long on the palate but remaining demandingly moreish
Made with cow's milk. Suitable for vegetarians.

Norbury blue - A moist texture and peppery tang, while the delicate veining has a beguiling loamy flavour. Made with unpasteurised cow's milk.
Suitable for vegetarians

Served with apple and Somerset cider brandy chutney and biscuits. Photo 10 June 2019.
Allergens: wheat gluten, tree nuts, sesame, milk, sulphur dioxide. May contain barley gluten, rye gluten, oats. Chutney contains alcohol. Suitable for vegetarians





From September 2019 Menu

First Courses

Seared scallop
Pan seared scallop served on Laverstoke black pudding, accompanied by a pea veloute, topped with crispy pancetta. Photo 1 August 2019 courtesy of gcuk.
Allergens: oats, molluscs, milk. Contains pork.



Main Courses

Confit of British duck
British duck leg slowly poached in duck fat and spices until meltingly tender. Served on a bed of sauteed cavolo nero and roasted butternut squash puree, complemented with a rich blackberry jus. Photo 1 August 2019 courtesy of Wilf.
Allergens: celery, milk, sulphites. Contains alcohol.



Salad of crayfish tails
On a bed of crushed new potatoes with dill, served with asparagus veloute, roasted heritage tomatoes and asparagus spears. Photo 1 August 2019.
Allergens: crustaceans



Desserts

Coconut panna cotta
A delicate and light panna cotta dusted with coconut, served with a ruby orange curd and drizzled with chilli herb jus. Photo 1 August 2019 courtesy of Wilf.
Allergens: milk, egg, sulphites. May contain gluten, tree nuts & soya. Suitable for vegetarians





From August 2019 Menu

First Courses

Cured venison & pork belly terrine
Created in Devon by Little and Cull who pride themselves on using produce sourced locally in the West Country. Served with apricot jelly and baby herb salad. Photo 8 July 2019 courtesy of mmxbreaks.
Allergens: gluten. Contains pork & alcohol. May contain soya, milk & sesame.



Main Courses

Pan fried Scottish salmon
On a bed of crushed new potatoes with dill, served with asparagus velouté, roasted heritage tomatoes and asparagus spears. Photo 8 July 2019 courtesy of mmxbreaks.
Allergens: fish, celery, milk , sulphites.



Ottoman shakshuka with soft poached free-range egg
Spicy reduction of tomato and sweet peppers topped with a soft poached free-range egg drizzled with Greek yogurt. Photo 10 July 2019 courtesy of corporate-wage-slave.
Allergens: egg, milk. Suitable for vegetarians



Desserts

Blackforest timbale
Dark chocolate, almond and cherry timbale with Amarena cherries in jus, granola and vanilla curd. Photo 8 July 2019 courtesy of mmxbreaks.
Allergens: oats, tree nuts, soya, milk, sulphites. Suitable for vegetarians





From July 2019 Menu

First Courses

Mezze platter
Barrel-aged feta marinated in green pesto, babaganoush, red pepper hummus and sweet red peppers served with sticks of khobez flatbread. Photo 9 June 2019.
Allergens: wheat gluten, soya, sesame, milk. May contains peanuts & tree nuts. Suitable for vegetarians



Main Courses

Lemon & garlic marinated British chicken
British chicken supreme marinated in preserved lemon and garlic, served with bulgar wheat dressed with lemon oil and parsley, roasted Mediterranean vegetables and mint yogurt dressing. Photo 6 June 2019 courtesy of Wilf.
Allergens: wheat gluten, celery, milk, mustard, sulphites.



Vegetable Buddha bowl
Red and white quinoa flavoured with lemon and dill, smoked tofu, heritage tomatoes, edamame beans and leaf salad with a red pepper coulis. Photo 23 June 2019.
Allergens: soya. Suitable for vegans



Desserts

Strawberry custard tart
Traditional British custard tart served with strawberry compote and a strawberry tuile. Photo 6 June 2019 courtesy of Wilf.
Allergens: wheat gluten, egg, milk. May contain soya & tree nuts. Suitable for vegetarians





From June 2019 Menu

First Courses

Gravadlax
Atlantic salmon with a dill and black pepper cure served with sour cream, baby capers and micro cress. Photo 1 May 2019 courtesy of orbitmic.
Allergens: fish, milk.



Main Courses

Crab tortellini
Black pasta stuffed with Devon crab meat, served with a summer pea veloute and garnished with pea shoots. Photo 1 May 2019 courtesy of orbitmic.
Allergens: wheat gluten, egg, milk, celery, sulphites, crustaceans. May contain tree nuts, soya, molluscs & fish.



Stuffed yellow pepper
Roasted yellow pepper filled with a wilted spinach, red onion, Kalamata olives, mozzarella and roasted vine tomatoes. Photo 5 May 2019 courtesy of cgtechuk.
Allergens: milk. Suitable for vegetarians



Desserts

Caramalised apple & chocolate sauce
Malted chocolate slice topped with caramalised apple and chocolate shards served with caramel sauce. Photo 5 May 2019 courtesy of cgtechuk.
Allergens: gluten, milk, egg, soya, tree nuts, sulphites. Suitable for vegetarians





From May 2019 Menu

First Courses

Asparagus ham & poached egg
Evesham asparagus spears pan-fried, served with a poached hen's egg and a crisp of Royal Ham from Woodhalls of Manchester. Photo 5 April 2019 courtesy of megaloman.
Allergens: barley gluten, egg. Contains pork & alcohol.



Main Courses

Rib eye steak
Rib eye steak, from Farmstead Casterbridge, grilled to your liking and served with twice cooked chips, sauteed mushroom, grilled cherry vine tomatoes, a brandy and cream peppercorn sauce. Photo 5 April 2019 courtesy of megaloman.
Allergens: gluten, egg, milk. Contains alcohol. May contain celery.



Harissa halloumi on a puy lentil salad
Pan fried halloumi cheese marinated in a verbena harrisa, served on a salad of puy lentils, chick peas, sliced peppers, capers and mizuna finished with French dressing. Photo 5 April 2019 courtesy of megaloman.
Allergens: wheat gluten, mustard, milk. Contains alcohol. Suitable for vegetarians



Desserts

Lemon meringue torte
Lemon meringue torte served on a blackcurrant compote, garnished with grantinated meringue pearls and a sugar shard. Photo 5 April 2019 courtesy of megaloman.
Allergens: wheat gluten, egg, milk, tree nuts. May contain soya. Suitable for vegetarians





From April 2019 Menu

First Courses

West country crab cake
Brown crab meat and pollock fish cake, pan fried and served on a salad of orange and avacado dressed with coriander, chilli and orange. Photo 8 March 2019 courtesy of megaloman.
Allergens: wheat gluten, crustaceans, fish.



Main Courses

Roast cod loin & pancetta
Loin of cod wrapped in wafer thin slices of pork and oven roasted. Served on creamed artichoke puree with a cassoulet of artichoke, black olives and cherry tomatoes. Photo 2 February 2019 courtesy of Beergander.
Allergens: fish, milk. Contains pork.



Spring vegetable fricasse
A filo pastry cup filled with baby leeks, baby carrots, spinach, button mushrooms and garden peas in saffron and white wine cream sauce. Photo 1 March 2019 courtesy of Wilf.
Allergens: gluten, milk, egg, soya. Contains alcohol. Suitable for vegetarians



Desserts

Chocolate mille feuille
Layers of chocolate and a rich chocolate mousse topped with a caramelised hazelnut. Served with mascarpone cream and a compote of pistachios, almonds, cashew nuts, pine nuts, apricots and cranberries. Photo 8 March 2019 courtesy of megaloman.
Allergens: wheat gluten, tree nuts, soya, egg, milk, sulphites. May contain fish & sesame. Suitable for vegetarians



Cheese Plate - old selection, new selection from May
Blackstick blue - A blue veined cheese definitely not to be forgotten. It has a mild creamy, soft 'melt in the mouth' texture.
Suitable for vegetarians

Dorstone ash - Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone ash is a semi-soft cheese made from unpasturised goat's milk using animal rennet. It has a crisp white colour that contrasts with the blueish grey colour of its edible rind resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky depending on its maturity and its flavour has a slight nuttiness on the rind.
Suitable for vegetarians

Snowdonia red storm - Smartly dressed in vivid red wax, gloriously complex taste due to its 18-21 month maturation that provides the vintage credentials of quality, calcium crystals, a nutty texture and intensity of flavour finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester. Made with unpasteurised cow's milk.
Suitable for vegetarians

Served with apple and Somerset cider brandy chutney and biscuits.
Photo 2 November 2018 courtesy of corporate-wage-slave.
Allergens: wheat gluten, tree nuts, sesame, milk, sulphur dioxide. May contain barley gluten, rye gluten, oats. Chutney contains alcohol. Suitable for vegetarians





From March 2019 Menu

First Courses

Goats cheese and fig tart
Fresh goats cheese and sliced fig in a shortcrust pastry base. Warmed through to release the flavours, with micro cress and served with a dressing of British Rapeseed oil and balsamic glaze. Photo 2 February 2019.
Allergens: wheat gluten, egg, milk, sulphites. Contains alcohol. Suitable for vegetarians.



Main Courses

Slow cooked bacon belly
Slow roasted belly of cured British pork, with a sticky brandy sauce. Served with apple potato mash and creamed savoy cabbage. Photo 1 February 2019 courtesy of cgtechuk.
Allergens: celery, milk. Contains pork & alcohol. Changed to Beef Bourguignon as of 8 February



Beef bourguignon
Slow cooked British beef, with a red wine sauce. Served with buttered potato mash and creamed savoy cabbage. Photo 8 February 2019 courtesy of Wilf.
Allergens: milk. Contains pork & alcohol.



Tuna nicoise salad
Classic Nicoise salad of green beans, new potatoes, sun blush tomato, red onion and black olives with warm seared tuna steak and soft boiled egg served with vinaigrette dressing. Photo 1 February 2019 courtesy of aks120.
Allergens: wheat gluten, fish, egg, mustard. Contains alcohol.



Desserts

Apple cinnamon bread & butter pudding
A traditional British dessert whose history can be tracked back to 1728. Here the bread and butter pudding is warmed and served with caramelaised apple, apple crisp, mascarpone cream and a caramel sauce. Photo 7 February 2019 courtesy of megaloman.
Allergens: wheat gluten, soya, egg, milk. May contain tree nuts, sesame & sulphites. Suitable for vegetarians





From February 2019 Menu

First Courses

Somerset smoked duck breast
Wafer thin slices of smoked breast of Somerset duck on a warm Brussels sprout and cranberry salad, served with kumquat marmalade. Photo 4 January 2019 courtesy of orbitmic.
May contain gluten, oats, lupin, peanuts, tree nuts soya, sesame, milk & sulphites



Main Courses

Seared seabass
Seared fillets of seabass on a bed of Provencale vegetables and Puy lentils with a white wine Veloute, garnished with crisp fried leeks. Photo 4 January 2019 courtesy of orbitmic.
Allergens: gluten, fish, egg, milk. Contains alcohol.



Sauteed artichoke gnocchi
Sauteed artichoke gnocchi tossed in basil pesto and drizzled with smoked red pepper oil. Photo 10 January 2019 courtesy of sealink.
Allergens: wheat gluten, egg, milk, sulphites. May contain tree nuts soya, crustaceans, molluscs, fish & celery. Suitable for vegetarians



Desserts

Chocolate & caramel cheesecake
Chocolate and caramel cheesecake with hazelnut brittle, fresh raspberries, raspberry coulis and a dusting of white chocolate "snow". Photo 10 January 2019 courtesy of AlisonB84.
Allergens: wheat gluten, tree nuts, soya, egg, milk. May contain sesame & sulphites. Suitable for vegetarians





From January 2019 Menu

First Courses

Rosary goats cheese with sweet beetroot puree, walnut granola
Rosary Goats Cheese in Salisbury produce a fresh, creamy goats cheese with a mousse-like texture and a natural acidity. It is a previous winner of the Supreme Champion Award at the British Cheese Awards. Served here on a puree of beetroot with a walnut and goji berry granola and garnished with picked chervil. Photo 5 December 2018 courtesy of yellow_peril.
Allergens: milk, oats, walnuts. May contain peanuts. Suitable for vegetarians.



Main Courses

Pulled British beef with shallot puree, butter sweetheart, roasted carrot & red wine jus
Slow cooked beef mixed with red onion marmalade on a shallot puree. Served with sweetheart cabbage, roasted carrot and a red wine jus. Photo 4 December 2018 courtesy of Wilf.
Allergens: celery, milk, sulphur, mustard. Contains alcohol.



Cumin & turmeric roasted cauliflower salad with mint yoghurt
Cauliflower florets marinated in a cumin and turmeric paste and roasted. Served on a bed of mizuna leaves, drizzled with mint yogurt and garnished with sultanas. Photo 5 December 2018 courtesy of yellow_peril.
Allergens: milk. May contain gluten, oats & lupin. Suitable for vegetarians



Desserts

Wild berry charlotte with mascarpone cream
Creamy dessert with an autumn berry filling served on a red berry coulis and garnished with a berry tuile and mascarpone cream. Photo 4 December 2018 courtesy of Wilf.
Allergens: wheat gluten, soya, egg, milk. May contain nuts, sesame & sulphur. Suitable for vegetarians





From December 2018 Menu

First Courses

Springs smoked salmon with horseradish mascarpone
Springs' Smokery nestles in the glorious South Downs National Park. Since 1964, they have smoked premium salmon over smouldering logs of oak from nearby forests. The salmon is served simply with a cream of horseradish and mascarpone and a wedge of lemon. Photo 6 November 2018 courtesy of Wilf.
Allergens: fish, egg, mustard, milk. Contains alcohol.



Main Courses

Fillet of plaice with Irish mussels
Steamed fillet of plaice on a bed of wilted greens, finished with mussels in a white wine sauce.
Allergens: wheat gluten, molluscs, milk, fish. Contains alcohol. Photo 9 November 2018.



Traditional macaroni cheese
Macaroni in a cheese, white wine and mustard sauce, sprinkled with Italian hard cheese and topped with a brioche, chive and parsley crumb. Photo 4 November 2018.
Allergens: wheat gluten, egg, milk, mustard. Contains alcohol. Suitable for vegetarians



Desserts

Chocolate & salted caramel sponge pudding
Photo 9 November 2018 courtesy of nufnuf77.
Allergens: wheat gluten, oats, soya, egg, milk, sulphur dioxide. May contain sesame & nuts. Suitable for vegetarians