• Sunday Lunch (Starter)

    • Soup Du Jour (V GF)


      Served with a warm baguette with butter and homemade Croutons

    • Ham, Egg and Peas


      Perfectly poached hen's egg served with garden peas in a ham stock, with Parma ham wrapped crostini, finished with a pea purée

    • Deep Fried Brie (V)


      Hot melted cheese in a panko coated breadcrumb served with a rocket salad and sweet cranberry emulsion

    • Pan-Seared Scallops (GF)


      Four scallops pan-seared on a colcannon potato cake finished with a black pudding purée

    • Garlic and Stilton Mushroom (V GF)


      Creamy button mushrooms cooked with garlic and stilton cheese served on a warm toasted ciabatta

    • Chicken Liver Pâté


      Homemade smooth chicken liver pâté accompanied with brown toast and a caramelised red onion chutney

    • Sunday Lunch (Mains)

    • Roasted Topside of English Beef (GF)

    • Loin of English Pork with Crackling (GF)

    • Pan Fried Herb and Mustard Chicken Breast (GF)

    • Roasted Turkey with Sage and Onion Stuffing (GF)


      All served with Homemade Yorkshire pudding, roasted and mashed potatoes with a selection of seasonal traditional vegetables and lashings of the chef’s best gravy

    • Sea Bream (GF)


      Served with champ mash potatoes and creamed leeks

    • Red Onion and Goats Cheese Tart


      Served with a warm new potato and rocket salad