Menus

Our menu offers modern dishes, inspired by historic British gastronomy. The A La Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays. Open 7 days a week, lunch is available from 12:00 until 14:00 Monday to Friday and 12:00 until 14:30 Saturday and Sunday (including Public Holidays). Dinner is available from 18:00 until 22:15 Monday to Friday and from 18:30 until 22:30 Saturday and Sunday (including Public Holidays).

Starters

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

£22.00

c.13^th–15^th century

Roast Marrowbone (c.1720)

Welsh cake, snails, piccalilli, anchovy, mace & pickled vegetables

£19.50

The Cook’s and Confectioner’s Dictionary by John Nott

Rice & Flesh (c.1390)

Saffron, calf tail & red wine

£22.00

Salamagundy (c.1720)

Chicken oysters, salsify, marrowbone, horseradish cream & pickled walnuts

£22.50

Savoury Porridge (c.1660)

Frog's legs, garlic, parsley & fennel

£21.00

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & Exmoor caviar

£21.50

Frumenty (c.1390)

Grilled octopus, spelt, smoked sea broth, pickled dulse & lovage

£23.00

Lobster & Cucumber Soup (c.1730)

Lobster salad, smoked onion, rock samphire & sorrel

£27.50

Main Courses

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

£45.00

Roast Turbot & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

£48.00

Spiced Squab Pigeon (c.1780)

Onions, artichokes, ale & malt

£46.00

Braised Celery (c.1730)

Parmesan, vinaigrette, cider apple & smoked walnuts

£33.00

Cod in Cider (c.1940)

Chard & flamed mussels

39.50

Roast Chicken & Asparagus (c.1660)

Braised morels, peas, lemon & sorrel

£46.00

Hereford Ribeye (c.1830)

Mushroom ketchup & fries

£47.50

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & fries

£52.00

Bone in Rib of Hereford Prime for 2 (c.1830)

Mushroom ketchup, fries & side salad

£98.00

(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)

Sides

Mashed potatoes

£6.00

Hispi cabbage with onions

£6.00

Runner beans & wholegrain mustard

£6.00

Carrots & caraway

£6.00

Mixed leaf salad

£6.00

Desserts

Tipsy Cake (c.1810)

Spit roast pineapple

£17.50

Raspberry Tart (c.1800)

Almond & olive oil cake, lovage, Jersey cream, raspberry & verbena sorbet

£16.50

Brown Bread Ice Cream (c.1830)

Salted butter caramel, pear & malted yeast syrup

£16.00

Chocolate Bar (c.1730)

Passion fruit jam & ginger ice cream

£16.50

Eggs in Verjuice (c.1730)

Verbena & coconut pannacotta, coffee parfait, verjuice & citrus

£16.50

Sambocade (c.1390)

Goat’s milk cheesecake, elderflower & apple, pickled blackberries & smoked candied walnuts

£16.00

British Cheese

Cider apple, spiced apple & plum chutney, oat cakes & seeded crackers

£20.00

Please inform us of any allergies & ask for further details of dishes that contain allergens.

Our private dining room, inspired by the 16th century Tudor architectural style, seats up to 12 guests. A 3 or 4 course menu is available and include our signature dishes, complemented by three wine pairing options to suit every occasion.

Find out more about our Private Dining Room

Sample 3 Course Menu £85 lunch / £95 dinner (excluding 13.5% service charge)

Rice & Flesh (c.1390)

Saffron, calf tail & red wine

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13^th–15^th century

Cod in Cider (c.1940)

Chard & flamed mussels

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & fries

Chocolate Bar (c.1700)

Passionfruit jam & ginger ice cream

Tipsy Cake (c.1810)

Spit roast pineapple

British Cheese

Cider apple, spiced apple & plum chutney, oat cakes & seeded crackers

(£20 supplement)

Sample 4 Course Menu £100 lunch / £110 dinner (excluding 13.5% service charge)

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & caviar

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

Cod in Cider (c.1940)

Chard & flamed mussels

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & fries

Tipsy Cake (c.1810)

Spit roast pineapple

Chocolate Bar (c.1700)

Passionfruit jam & ginger ice cream

British Cheese

Cider apple, spiced apple & plum chutney, oat cakes & seeded crackers

(£20 supplement)

For a behind the scenes dining experience, the Chef's Table offers an intimate insight into the energy and activity of the kitchen. Accommodating four to six guests, a bespoke menu, created by Chef Director Ashley Palmer-Watts, will be served direct to your table by the chef. Your own dedicated sommelier will be on hand throughout the meal to advise on wine pairings.

Lunch - Five Courses £145.00 or Eight Courses £175.00

Dinner - Six Courses £165.00 or Nine Courses £225.00

Wine pairing options available

Find out more about the Chef’s Table

Sample Menu

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & caviar

Sherried Scallop (c.1970)

Scallop tartare, grilled shiitake & Sherry mushroom broth

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

Rice & Flesh (c.1390)

Saffron, calf tail & red wine

Roast Turbot & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

Roast Chicken & Asparagus (c.1660)

Braised morels, peas, lemon & sorrel

Raspberry Tart (c.1800)

Almond & olive oil cake, lovage, Jersey cream, raspberry & verbena sorbet

Tipsy Cake (c.1810)

Spit roast pineapple

Nitro Ice Cream Trolley (c.1900)

Wines by the glass

Head Sommelier Stefan Neumann MS, offers a a wine list of around 850 bins, having developed relationships with Chateaux & estates around the world. A depth of vintages from top producers as well as smaller vineyards of limited allocations.

We also offer an extensive list of wines by the glass, a perfect opportunity to explore pairings with dishes from the menu. The below is a sample menu only, wines and prices may vary.

Champagne

Glass (125ml)
- 2009
  Moët & Chandon Grand Vintage Brut, Épernay
  
  £17.00
- NV
  Delamotte Blanc de Blancs Brut, Le Mesnil-sur-Oger
  
  £25.00
- 2010
  Louis Roederer Brut Rose, Reims
  
  £26.00
- MV
  Krug 'Grande Cuvée' Brut, Reims, France (165eme Edition)
  
  £35.00

Sherry & Madeira

Glass (100ml)
- N V
  Fino 'En Rama', Tio Pepe by González Byass
  
  £7.50
- 1977
  Madeira, Terrantez, Blandy's, Portugal
  
  £68.00

White

Glass (150ml)
- 2016
  Torrontes, Quara Estate, Valle de Cafayate, Salta, Argentina
  
  £8.50
- 2016
  Malvaszija 'Alba', Matošević, Istria, Croatia
  
  £10.50
- 2016
  'Viognier 'Cambria', Tepusquet, Santa Maria Valley, California, U.S.A
  
  £10.50
- 2016
  Riesling, Pewsey Vale, Eden Valley, Australia
  
  £11.50
- 2017
  Assyrtiko, Jim Barry, Clare Valley, Australia
  
  £13.50
- 2015
  Mâcon-Vergisson 'Sur la Roche', Saumaize Michelin, Burgundy, France
  
  £15.50
- 2016
  Pinot Gris 'Exiled', Man O'War, Waiheke Island, New Zealand
  
  £15.50
- 2016
  Trebbiano 'Tïn', Montesecondo, Tuscany, Italy (Low Intervention)
  
  £16.50
- 2010
  'Marsanne '1927 Vines', Tahbilk, Nagambie Lakes, Victoria, Australia
  
  £17.50
- 2015
  Romorantin, Michel et Arnaud Quenioux, Vin de France, France
  
  £17.50
- 2015
  Petit Arvine, Thierry Constantin, Sion, Valais, Switzerland
  
  £19.50
- 2007
  Semillon, Boekenhoutskloof, Franschhoek, South Africa
  
  £23.50
- 2015
  Chardonnay 'Red Shoulder Ranch', Shafer, Carneros, Napa Valley, U.S.A
  
  £28.50
- 2015
  Le Petit Cheval Blanc, Château Cheval Blanc, Bordeaux, France - Coravin
  
  £85.00

Rose

Glass (150ml)
- 2016
  Calafuria Rose, Tomaresca, Salento-Puglia, Italy
  
  £11.50

Red

Glass (150ml)
- 2011
  Esprit de Pavie by Gérard Perse, Bordeaux, France
  
  £8.50
- 2013
  Rioja 'Reserva', Marques de Murrieta, Spain
  
  £10.50
- 2014
  'Zinfandel, Edmeades, Mendocino, U.S.A
  
  £11.50
- 2014
  Perricone, Vigna del Core, Feudo Montoni, Sicily, Italy
  
  £14.50
- 2014
  Petit Verdot, Dehesal del Carrizal, Vino de la Tierra de Castilla, Spain
  
  £15.50
- 2008
  Xinomavro, Foundi, Naoussa, Greece
  
  £17.50
- 2013
  Pinot Noir, Dalrymple, Pipers River, Tasmania, Australia
  
  £17.50
- 2013
  Cabernet Franc, Clau de Nell, Anne Claude Leflaive, Anjou, Loire, France (Low Intervention)
  
  £19.50
- 2012
  Cabernet Sauvignon '19th Meeting', The Lane, Adelaide Hills, South Australia
  
  £21.50
- 2014
  Syrah 'Tara', Ventisquero, Atacama, Chile
  
  £23.50
- 2011
  Echo de Lynch Bages (2nd Wine of Château Lynch-Bages), Pauillac, France - Coravin
  
  £35.00
- 2011
  Almaviva, Rothschild & Concha y Toro, Puente Alto, Maipo, Chile - Coravin
  
  £51.00

Sake

Glass (120ml)
- N V
  'Wa' - Harmony, Jummai Ginjo, Hou Rai Sen, Sekiya Brewery, Japan
  
  £15.50

Sweet

Glass (125ml)
- 2016
  Moscato d'Asti Bricco Quaglia, La Spinetta, Piedmont, Italy
  
  £9.50
- 2004
  Monbazillac, Chateau Haut Bernasse, Southwest, France
  
  £12.50
- 2016
  Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli-Venezia-Giulia, Italy
  
  £13.50
- 1985
  Rivesaltes Ambré, 'Consolation', Antics, Roussillon, France
  
  £14.50
- 2015
  Riesling Spätlese Brauneberger Juffer Sonnenuhr, Dr. Thanisch, Germany
  
  £15.50
- 2015
  Muscat de Rivesaltes, Les Enfants Sauvages, Roussillon, France
  
  £15.50
- 2005
  Sauternes Castelnau de Suduiraut, Preignac, France
  
  £17.50
- 2008
  Tokaji Aszu 5 Puttonyos, Disznoko, Tokaj-Hegyalja, Hungary
  
  £24.50
- 1999
  Château d'Yquem 1er Cru Supérieur, Sauternes, France - served with Coravin
  
  £125.00

Port

Glass (100ml)
- 2009
  Late Bottled Vintage 'Unfiltered', Noval, Douro, Portugal
  
  £11.50
- 2002
  Quinta da Roêda, Croft, Douro, Portugal
  
  £12.50
- NV
  Crusted Port (bottled in 2012), Dirk Niepoort, Douro, Portugal
  
  £15.50

Rutherglen Muscat

Glass (100ml)
- NV
  Old Vine Muscat, Classic Classification, Chambers Rosewood, Australia
  
  £15.50

3 Course Menu £45.00 - Available Monday to Friday excluding Public Holidays.

Hay Smoked Salmon (c.1730)

Smoked beetroot, pickled lemon salad, parsley & sorrel

2016 Riesling, Pewsey Vale, Eden Valley, Australia £11.50

Dressed Snails (c.1880)

Grilled lettuce, parsley, anchovy, garlic & rock samphire

2016 Viognier 'Cambria', Tepusquet, Santa Maria Valley, California, U.S.A £10.50

Roast Pollack & Admiral sauce (c.1830)

Roast parsnip, buttermilk, sea beet, shrimps, anchovy & brown butter

2009 Domaine de Bargylus, Deir Touma Lattaquié, Syria £13.50

2009 Domaine de Bargylus, Deir Touma Lattaquié,Syria £13.50

Roast Quail (c.1590)

Savoy cabbage, celeriac & smoked chestnut

2014 Perricone, Vigna del Core, Feudo Montoni, Sicily, Italy £14.50

Millionaire Tart (c.1730)

Crystalised chocolate & vanilla ice cream

2009 Late Bottled Vintage 'Unfiltered', Noval, Douro, Portugal £ 11.50

Bruichladdich 'The Classic Laddie', Islay, Scotland (50ml) £ 16.00

Strawberry Crust (c.1820)

Toasted vanilla cake, compressed strawberries, basil, puffed spelt & goat’s milk ice cream

2015 Muscat de Rivesaltes, Les Enfants Sauvages, Roussillon, France £15.50

British Cheese

Damson paste, spiced apple & plum chutney, oat cakes & seeded crackers (£10.00 supplement)

NV Crusted Port (bottled in 2012), Dirk Niepoort, Douro, Portugal £15.50

Starters

Main Courses

Sides

Desserts

Sample 3 Course Menu £85 lunch / £95 dinner (excluding 13.5% service charge)

Sample 4 Course Menu £100 lunch / £110 dinner (excluding 13.5% service charge)

Sample Menu

Wines by the glass

Champagne

Sherry & Madeira

White

Rose

Red

Sake

Sweet

Port

Rutherglen Muscat