FOOD 
Our head chef, Richard Teague, is passionate about serving the very best ingredients
from the very best local producers.
With food available from 12pm – 10.30pm daily, his regularly changing menus feature bold,
robust dishes excellently executed. Typical choices include English asparagus
with deep fried poached egg or stilton, blood orange,
beetroot and watercress salad to start.
Gloucester old spot pork belly with roast garlic mash and apple sauce or fish pie with prawn,
haddock, peas and buttered greens feature as main courses. Those with a sweet tooth will no
doubt succumb to sticky toffee pudding or warm chocolate fondant with vanilla ice cream.
Sunday roasts are a speciality. Tuck in to Haughley Farm free-range chicken, 28 day aged
rib eye beef, or shoulder of lamb, roasted and served with all the delicious trimmings,
duck fat roasted potatoes, parsnips, honey glazed carrots and Savoy cabbage.
Little ones and vegetarians are not forgotten with their very own versions.
