Online Ordering

Organic broccoli blended smooth with Colston Bassett Stilton and cream, served with a warm roll and butter

Onions slowly caramelised in beef stock and thyme, gratinated with Gruyère croutons

Organic white beans and root vegetables simmered with smoked pork hock, finished with fresh dill and parsley

Beef shin slow-simmered with vegetables and lovage, soured with borș and enriched with beaten egg — a Romanian classic

King prawns pan-fried in garlic butter with red chilli and fresh lime, scattered with coriander

Free-range livers sautéed in olive oil and white wine with flat parsley, on toasted sourdough

Lightly floured and flash-fried, with lemon, parsley and house tartare

Diced chicken and root vegetables bound in house mayonnaise, with cornichons and a dill oil

Camembert studded with rosemary and garlic, baked until molten, with watercress and toasted sourdough

Oak-smoked and hand-sliced, with cracked black pepper, lemon and sourdough toast

Beetroot and black bean patty with smoky vegan rashers, melted vegan cheese, beef tomato and pickled gherkin, with hand-cut chips

Coarse-ground British beef patty, aged Cheddar, tomato, gherkin and burger sauce in a brioche bun, with hand-cut chips

Rigatoni with courgette, artichoke hearts and black olives in a slow-cooked tomato sauce, with basil and Parmesan

Cod fillet in a crisp ale batter, with mushy peas, tartare sauce and lemon

Oven-baked pork sausages wrapped in smoked bacon on skin-on mash, with garden peas and onion gravy

Grilled to order with a portobello mushroom, roast beef tomato, hand-cut chips and champagne peppercorn sauce

Cabbage leaves rolled with minced pork, onion and rice, slow-cooked and served with polenta, crème fraîche and a green chilli

House-minced pork, lamb and beef grilled over heat, with mustard and hand-cut chips

Free-range chicken breast pan-fried and gratinated with avocado and mozzarella in a white wine and herb sauce

Crisp-skinned fillet with a white wine and parsley butter sauce, seasoned baby potatoes and greens

Slow-cooked until falling from the bone, in a red wine and forest berry sauce, with buttered mash

Pork meatballs in a herby tomato sauce, with bread for mopping

Twice-cooked, with rosemary and sea salt

Tossed with chilli and garlic

Skin-on, whipped with butter and cream

Roasted in paprika, garlic and herbs

Tossed with chilli and garlic

Warm fried doughnuts of sweet cheese, with soured cream and wild blueberry jam

Three British and Romanian cheeses with crackers, quince, grapes and celery

Dense 70% chocolate torte with crème fraîche and a berry compote

Buttery shortcrust with soft pear and apple, served warm with vanilla custard

Baked vanilla cheesecake on a biscuit base, with a seasonal fruit coulis

Steamed date sponge drowned in hot toffee sauce, with clotted cream

Layered vanilla ice cream, fruit, raspberry sauce and whipped cream, with a wafer