Food is well prepared, and the menu ranges from good takes on traditional dishes to more imaginative ones. As well as interesting sandwiches and ploughman's, there might be pigeon and duck faggot with parsnip cake, seared scallops with minted pea purée and confit tomatoes, crab linguine, sausage and mash, thai chicken with ginger and coriander dumplings, braised lamb shoulder with celeriac dauphinoise, steak, mushroom and ale pie, and fried bass with chorizo, caper and lemon dressing.
Bar food times: 12 - 10 (9.30 Sun)
Reader Comments
Paul Betteley
Thursday 21 May 2009 7:49:46 pm