Lunch Menu 28th - 31st May

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

Butternut Squash, Truffled Goat’s Cheese

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House Foccacia & Cultured Butter

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Crispy Pig’s Head, Onion Textures, Pancetta

Scallop & Crab Boudin, Crab Bisque, Yorkshire Peas

Twice Baked Godminster Cheddar Soufflé, Mushroom Jam

***

Roasted Guinea Fowl Crown, Leg Croquette, Madeira Sauce

Pan Roasted Market Fish, Cauliflower, Almond, Mussel, Curry

Miso Aubergine, Squash, Sudachi, Sesame, Coriander

***

Elderflower & Vanilla Panna Cotta, Nottinghamshire Strawberries

Bitter Chocolate Cremeaux, Crème Fraiche, Blackcurrant Sorbet

Duo of Chef’s Artisanal Cheeses, Traditional Accompaniments

£45 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 May 2025

Dinner Set Menu served Tuesday to Friday

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

Maldon Oyster

Jerusalem Artichoke

*** 

Japanese Milk Bread

Honey, Miso, Confit Garlic Butter

***

Isle of Wight Tomato

Tuna, Melon, Marigold, Wasabina

(available as a vegetarian option with adaptations)

Cornish Crab

Scallop Mousse, Courgette Blossom, Anise Hyssop

Wye Valley Asparagus

‘Carbonara’, Guanciale, Spenwood, Egg Yolk, Summer Truffle

(available as a vegetarian option with adaptations)

***

Day Boat Market Fish

Wild Allium, Pink Fir Potato, Foraged Coastal Herbs, Smoked Roe Sauce

Peak District Hogget

Salted Lemon, Pomegranate, Cumin, Coriander

Japanese Aubergine

Miso, Sesame, Sudachi, Rice Noodle, Fermented Vegetables

*** 

Kesar Mango

*** 

Vahlrona Satilia Noire

Chocolate, Hazelnut Dulce de Leche, Crème Fraiche, Cocoa Nib

Colston Basset Shropshire Blue

Colston Basset Shropshire Blue, Fruit Loaf, House Chutney

Wymeswold Strawberry

Basil, Yuzu, Pink Peppercorn, Clotted Cream

*** 

Vale of Belvoir Blue Cheeses  

Colston Basset Stilton, Shropshire Blue, Cropwell Bishop Beauvale, Cheeseboard Accompaniments

£10 supplement to set menu OR

Additional Cheese Course £17

£65 for 3 courses

 £60 for 2 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 May 2025

Dinner Grazing Menu served Tuesday to Friday

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

Maldon Oyster

Jerusalem Artichoke

Crémant de Bourgogne, 2020, France

*** 

Japanese Milk Bread

***

Isle of Wight Tomatoes

Lyme Bay Pinot Noir, Devon England

***

Cornish Crab

Dopff & Irion Chateau de Riquewihr Pinot Gris Grand Cru, Alsace

***

Wye Valley Asparagus

Sancerre Domaine Daulny, Loire Valley

***

 Choose Your Main Course

Day Boat Fish

Alandes Paradoux Blend, Uco Valley, Mendoza, Argentina

or

Peak District Hogget

Chateau Tour Bel Air St. Emilion, Bordeaux

***

Kesar Mango

*** 

Vahlrona Kalingo 65% Chocolate

Pfeiffer Black Muscat, Rutherglen Australia

***

 Colston Basset Shropshire Blue

Kopke Ruby Port

***

Joy Chocolate Petit Fours

£85 for 7 courses

Wine Flight £65

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 May 2025

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.

Please accept our apologies, but we cannot cater to a Vegan diet on this particular service

£95 for 7 courses

wine flight £65

Beef Wellington Tuesdays - 27th May 2025

‘Beef Wellington Tuesdays’ is now a permanent H&P offering.

The menu is a 5 course set menu. It will always showcase Our Beef Wellington main course, but the rest of the menu will change each week

27th May 2025

Butternut Squash, Truffled Goat’s Cheese

***

House Bread & Cultured Butter

***

Hand Dived XL Orkney Scallop, Cauliflower, Smoked Almond, Coriander

***

Beef Fillet En Croute, Wild Mushroom Duxelles, Pedro Ximenez XO Jus

***

“Solero”

***

Nottinghamshire Strawberry, Elderflower Panna Cotta

***

Colston Basset Shropshire Blue

***

“Joy” Chocolate Petit Fours

£65 for 5 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 2025

Next Special Event - Tom's Farewell Tasting Menu - Friday 20th June

Tom has held the position Senior Sous Chef at the Hammer & Pincers for 3 years working closely alongside Danny & Dan in the kitchen.

Tom has Overseen the Larder & Bakery Sections, taking lead on the Canapés, Starters and Breads.

Tom has brought to the Menu dishes that harness traditional technique, plated with modern fine dining flair, and quite often with an Asian cuisine inspiration or twist.

This 8 course Menu celebrates Tom’s work and time with us, using some of Tom’s favoured techniques and favourite Ingredients; expect hand dived Orkney Scallop, Japanese A5 Wagyu, local blue cheese & vibrant flavours.

Friday 20th June 2025

Seasonal Canapés

Crémant de Bourgogne, 2020, France

*** 

Tom’s Bread Selection

Flavoured Butters

***

Wild Sea Bass

Thai Spiced Sashimi

***

Jumbo Hand Dived Scallop

Our XO, Mushroom Dashi

***

Heirloom Variety Carrots

Harissa, Liquorice, Yoghurt

***

A5 Wagyu

Sansho Peppercorn, Black Garlic

***

‘Solero’

Kesar Mango, Coconut 

*** 

Vahlrona Kalingo 65% Chocolate

Miso, Sesame, Yuzu

***

Cropwell Bishop Beauvale Blue

***

“Joy” Petit Fours

£95 per person

Optional Wine Flight Available

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