Weekend 24 & 25 March 2017

The wild garlic is shooting up around the local valleys so we did a bit of foraging on Wednesday afternoon in between the downpours. Our duck has taken up residence on top of the lean to so we’ll be keeping a close eye on the nest in the coming weeks. We are fully booked for Mother’s day lunch on Sunday and don’t forget the clocks change this weekend. For dinner bookings please call 01453 832808.


Dinner                                     Friday 24th & Saturday 25th March 2017

Three courses £29.50      Two courses £25


Sweet potato and chive cream soup

                Pan fried Devon crab cake with sweet chilli dipping sauce               

Warm double Gloucester tart with a little tomato and red onion salad

Peppered mackerel pâté, horseradish, capers and toasted sour dough

Free range egg baked with air dried ham and spinach under paprika cream


Baked boneless Brixham plaice, pink prawn and Prosecco cream sauce

 Seared swordfish steak with dark soy, ginger and spring onion jus

Aged local beef fillet, Nailsworth valley wild garlic butter and rich red wine reduction (£3.50 supplement – sorry)

Sautéed Cotswold pork escallops, buttered Evesham leeks, cider gravy

Roast free range chicken breast with woodland mushroom cream sauce

Baharat spiced aubergine and chick pea stew on red, white and wild rice


Warm triple chocolate brownie, salted caramel ice cream

Baked cheesecake with blueberry compote

English apple and almond tart served warm with clotted cream ice cream

Four West Country cheeses, Bath Olivers and Hilary’s fruit bread


Food allergens – if you require more information regarding the ingredients in our dishes please ask

Saturday brunch served from 11 till 3 





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