Weekend menu – 20/21 April 2018

We tried some nice wines yesterday with Antony from The Oxford Wine Company in preparation for our new list which will be coming soon. First English asparagus of the season is in the kitchen and looks great, on the menu this weekend cooked simply and served with cracked pepper and lemon butter sauce. Hopefully the fine weather will stay long enough for us to use the courtyard this weekend. For bookings please call 01453 832808.


Dinner                                 Friday 20th and Saturday 21st April 2018

Three courses £30      Two courses £25.50


Carrot and cumin soup

Devon crab and prawn tian with sweet chilli dressing

Braised Evesham leeks wrapped in air dried ham on a bed of fine ratatouille

Smoked haddock and spinach omelette, Cheddar and parsley

New season English asparagus, cracked pepper and lemon butter sauce


Baked Cornish hake supreme on spiced lentil and red pepper sauce

Pan seared swordfish steak with buttered samphire

Roast Barbary duck breast sliced over apple sauce and cider gravy

Sautéed Cotswold pork escallops with mixed mushroom cream sauce

Aged local beef fillet, grain mustard crumb, red wine jus (£3.50 supplement – sorry)

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


Dark chocolate truffle cake with red berry sorbet

Yorkshire rhubarb and almond tart, clotted cream ice cream

A classic crème brulée with fine butter shortbread

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

Other vegetarian choices are always available               Saturday brunch served from 11 till 3



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