Christmas Menu

Two Courses £24.45 Three Courses £29.95


Cauliflower and chestnut soup with toasted sour dough (v)

Pan-fried pigeon breast with spicy lentils, fried quail’s egg and game jus

Goats’ cheese and walnut tart with pickled fennel, candied walnuts and burnt onion ketchup (v)

Beetroot-cured salmon with baby beets, beetroot meringue and horseradish crème fraîche

Confit pork terrine with spiced clementine chutney and ciabatta croûte


Roast turkey with all the trimmings

Herbed beef feather with celeriac purée, charred Brussels, game chips and beef and red wine jus

Stilton and hazelnut ravioli with sautéed spinach and toasted hazelnuts (v)

Pan-fried hake fillet with squash purée, crispy bacon crumb and curly kale

Roast pork belly with glazed heritage carrots, crispy potatoes and cider gravy


Christmas pudding with brandy sauce

Chocolate tart with berry compote and clotted cream

Salted caramel cheesecake with vanilla ice cream and chocolate tuile

Lemon posset with dark berries and mini meringues

British cheese plate with quince jelly, celery and home-made crackers


This menu runs from Monday November 27th to Saturday December 23rd
(There may be slight alterations to some dishes)