initially we are doing a typical strong english pub menu, until the kitchen is fully tested and staff are trained. there are specials available and these change regularly. we are in the middle of making our core menu now and typically this will be Rump Steak at least 28 day matured. Horseshoe Gammon Steak, thick cut half horseshoe not thick bacon. we steak them up after buying in primal cuts. premium Bangers and Bash, which will be made to our recipe once i have found a decent butcher, we use real potatoes not pellets so we bash them with skin on so you get soft lumps and you know youre getting real spuds. Chilli Con Carne, old mexican classic made to my own recipe. Wholetail Scampi, again premium quality . Hunters Chicken, prime fillet wrapped in bacon ,covered with BBQ sauce and melted mature cheddar... our friers are not big enough at the mo to cope with fish but we are trying to buy some , then the classic fish n chips will be on. pasta dishes are readily available and given time can be made to your liking but during busier times this may not be possible so theres usually a choices of 2 sauces to grace your pasta, risotto too is available again made to order. wide choice of homemade burgers and sandwhiches are available. we make our own with no fillers etc so its not an issue for celiacs and when we get a butcher the sausage will be the same. veggie and vegans have a wide choice normally as its made to order. allergies , we just need to know...
Sunday Lunch is readily available, with a choice of roast meats 5 or 6 veg homemade yorkshire pudding and real ale gravy . 1 , 2 or 3 course deals available . bookings preffered but not essential. back with more soon.