Leaning towards traditional British cooking and using home-butchered game from local shoots, beef from rare breeds and home-baked bread (and listing their carefully chosen suppliers on the daily-changing menu), the imaginative food might include ploughman's, lobster and crayfish cocktail, charcuterie, roe deer merguez sausages with couscous and harissa, battered haddock and chips, mushroom risotto, pigeon pie, lamb shank with dauphinoise potatoes and braised red cabbage, and saddle of rabbit stuffed with black pudding with cream cider sauce.
Bar food times: 12 - 2 (2.30 Sun) , 6 - 8.30 not Mon or first two weeks in Jan
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