Lunch Menu 6th - 9th May 2026

We change our lunch menu every week, so you can try something different each visit. Please note, menus are subject to change last minute in light of ingredient availability.

Asparagus Risotto, Lemon, Parmesan, Hazelnut

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House Sourdough, Beurre Noisette

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Stephens Hebridean Hogget & Mint ‘Shepherd’s Pie’

Japanese Cod Fishcake, Spinach, Seaweed & Sesame

Spring Vegetable Tartlet, Olives & Feta

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Coq au Riesling, Wild Garlic, Haricots Verts

Market Fish Fillet, Jersey Royal, Cucumber, Roe Butter Sauce

Tandoori Cauliflower, Red Lentil, Tamarind, Mint, Mango, Chilli

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Strawberry & Kalamansi Jalousie, Strawberry Sorbet

Sticky Toffee Date Pudding, Clotted Cream

Roasted Vanilla Pod Ice Cream Affogato, Fig & Walnut Biscotti

British Cheese Selection with Accompaniments

3 course Lunch Menu £45

A discretionary 10% service charge will be added to your bill

Please note the fish may contain bones and game may contain shot

in the current economic climate prices may fluctuate and we can only guarantee these prices to the end of April 2026  

Dinner Set Menu served Wednesday to Friday

Please note that menus can change on a daily basis depending on ingredient availability

Cropwell Bishop Stilton Gougére

Jerusalem Artichoke

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Baked Potato Milk Roll

Sweet Marmite Butter, Whipped Mature Cheddar

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Wye Valley Asparagus

White Soy, Nori, Black Rice

Hand Dived Scallop

Roe XO, White Turnip, Smoked Bacon, Hazelnut, Granny Smith

Peak District Beef

Tartare, Smoked Oyster, Lincolnshire Poacher P50

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Market Fish

White Asparagus, Potted Brown Shrimps, Salted Lemon

Stephen’s Hebridean Hogget

Shepherd’s Pie, Spring Vegetables

Isle Of Mull

Twice Baked Isle of Mull Cheddar Souffle, Leek & Chestnut Vinaigrette

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Strawberries & Yoghurt

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Classic Crème Caramel

Armagnac-Soaked Prunes

Roasted Vanilla Pod Ice Cream Affogato

Walnut, Fig & Orange Oil Biscotti

Cropwell Bishop Stilton

Whisky Fruit Cake, Quince Membrillo

British Cheese Selection

Traditional Accompaniments

Cheese Course £17 or £10 supplement to set menu

£70 for 3 courses

A discretionary 10% service charge will be added to your bill

Please note the fish may contain bones and game may contain shot

in the current economic climate prices may fluctuate and we can only guarantee these prices to the end of April 2026

Dinner Grazing Menu served Wednesday to Friday

Please note that menus can change on a daily basis depending on ingredient availability

Cropwell Bishop Stilton Gougére

Jerusalem Artichoke

Groote Post Cap Classique, South Africa

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Baked Potato Milk Roll

Barbeito Single Harvest Madeira, Portugal (£8 supp.)

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Peak District Beef

Karanika Xinomavro Reserve Old Vines, Greece

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Orkney Isles Scallop

Icare Chardonnay, Languedoc, France

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Wye Valley Asparagus

Honjozo Yauemon “Autumn Leaves” Sake, Japan

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 Choose Your Main Course

Stephen’s Hebridean Hogget

Urbina Reserva Especial 2006 Rioja, Spain

or

Market Fish

Mulline Sutherland’s Creek Riesling, Geelong Australia

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Strawberries & Yoghurt

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Valrhona 80% Ghana Chocolate

Pfeiffer Rutherglen Black Muscat, Victoria, Australia

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English Cheese Selection (£10 Supp. per person)

Kopke Port £7.50 or ’98 Kopke Colheita £17

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“Petit Fours”

£90 For 7 Courses

Wine Flight £70

A discretionary 10% service charge will be added to your bill

Please note the fish may contain bones and game may contain shot

in the current economic climate prices may fluctuate and we can only guarantee these prices to the end of April 2026

Please accept our apologies, but we cannot cater to a Vegan diet on our 7 Course Menus

Saturday Evening Grazing Menu

This menu is written Bespoke on the Thursday and will be emailed to you to check any dietary requirements, below is just a sample menu.

Saturday 11th April 2026

Seasonal Canapés

Crémant de Bourgogne, Cave de Lugny

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House Bread Selection, FlavouredButters

Don José Oloroso Sherry (£8 supp.)

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Loch Duart Salmon

Oyster, Fennel, Salty Fingers

Hika Txakoli, Getariako Txakolina, Spain

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Cornish Plaice

Wild Garlic, King Oyster, Scallop Roe XO

Mulline Sutherland’s Creek Riesling, Geelong Australia

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BBQ Leek

Smoked Bacon, White Miso Beurre Blanc

Doppler Sipon, Styria Slovenia

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Belvoir Fallow Deer

En Croute, Winter Vegetables

Altocedro Reserve Old Vine Malbec, Argentina

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Carrot
Orange, Anise

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Yorkshire Forced Rhubarb

Vanilla, Pistachio, Baked Alaska

Rhubarb Paloma

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Artisan British Cheese Selection

Choice of Kopke Ports

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“Petit Fours”

Pineau des Charentes Blanc, France

£100 for 7 courses

wine flight £75

Please accept our apologies, but we cannot cater to a Vegan diet on our 7 Course Menus

Next Special Event - Danny vs Dan - May 2026

Wednesday 27th & Thursday 28th May

“East vs West”

The latest episode of our exciting series of events. For those who don’t know, each seasonal menu change that we are due, will be influenced by you, our guests; as you take your turn to become the critic and help decide which dishes make it to menu. The contest is always between our Chef Proprietor Danny, and his long-serving Head Chef Dan – just to add confusion!

You will taste 4 dishes from each chef, making sure to score each out of 10. Winning dishes and the overall winning chef is announced at the end of the night. There is also a prize available to anyone who guesses the mastermind behind each of the 8 dishes.

The next theme is “East vs West”.

Putting Modern European Cuisine against Pan-Asian Spices & Vibrant Flavours to see which comes out on top.

We will also showcase some classic Old-World Wines and some interesting New World Wines to accompany the courses, to add another dimension to the versus element.

The menu format will remain the same as the April event, so an 8-course tasting menu with each group of courses having a common ingredient as follows:

Garden Vegetables

Orkney Hand-Dived Scallop

Guinea Fowl

Strawberry

8 courses £80 per person

Optional Wine Pairings £75pp

A discretionary 10% service charge will be added to your bill

Wine List

Click to View Our Current Wine List