Sunday Lunch Menu: 10th September

On a Sunday the menu will always feature Sunday classics such as roast meat joints and in the colder months seasonal crumbles.


(Click hear of separate Vegetarian & Vegan menu)



Albert’s plum & vanilla Prosecco Cocktail      £8.50
(Nino Prosecco Franco with seasonal fresh fruit syrups made in our kitchen)

Cigalus Rouge, Gerard Bertrand 2013       £7.00
Simply fantastic with roast beef. A very aromatic nose with big fruit notes cutting through the rich beef perfectly



Short crust tart of Dorset crab, rouille dressing and fine leaves

Confit rainbow trout with spinach & Cerney Ash roulade, heritage tomatoes

Grilled Lyme Bay scallops with lightly curried cauliflower, onion bhaji, and pomegranate (+£5)

Warm wild mushroom brioche, with air cured coppa, poached egg and butter sauce

Little rabbit pie with toasted crumbs, bacon, rosemary, and spiced carrot puree



Confit leg of Gressingham duck, with butternut squash, buttered kale, mashed potato and chestnut

Pot roast shoulder of Colne Valley lamb with potato & lamb hotpot, English runner beans, and celeriac

Rump of dry aged Hereford beef, with dripping roast potato, Yorkshire pudding, red wine sauce and horseradish cream
(If you prefer your beef well done, we recommend our eight-hour braise of feather blade)

Atlantic cod, with fresh pea bubble & squeak, buttered spinach, and margoram oil

Pan fried sea bass, with gnocchi potato, shrimps, fennel, chilli, bisque sauce & fresh coriander



Bramley apple and blackberry crumble with vanilla ice cream

Set vanilla cream with English raspberries, and almond biscuit

Chocolate fudge sundae with whipped cream and toasted pine nuts

Victoria plum sponge cake, with fresh plums, cinnamon cream mint, and brandy snap

Selection of home-made ice cream & sorbet, with shortbread
(please ask for details)

Selection of British farmhouse cheese from the trolley served with grapes, piccalilli and fig chutney (+ £3)


Food Allergies & Intolerances: Before you order your food & drinks, please speak to our staff if you want to know about our ingredients. Whilst we do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee that dishes will be completely allergen free.

We take great care with sourcing all of our ingredients and ensure that all of our suppliers have excellent standards of animal welfare and quality of produce.

Please note: a discretionary service charge of 12.5% will be added to your bill, 100% of which goes to the staff