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

£22.50

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad & gentleman’s relish

£22.00

Rice & Flesh (c.1390)

Almond, saffron, veal sweetbreads & smoked eel

£24.50

Salamagundy (c.1720)

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

£24.00

Roast Marrowbone Royale (c.1720)

Smoked anchovy, snails, radish, mace & lovage

£22.50

Frumenty (c.1390)

Grilled octopus, spelt, smoked sea broth & pickled dulse

£24.00

Main Courses

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

£46.00

Roast Halibut & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

£48.00

Spiced Squab Pigeon (c.1780)

Onions, artichokes, ale & malt

£46.00

Roast Cauliflower (c.1730)

Smoked brown butter, red wine, truffle & Macrows

£39.00

Roast Iberico Pork Chop (c.1820)

Smoked hispi cabbage, pickled onion, ice cider & Robert sauce

£47.50

Cod in Cider (c.1940)

Chard & flamed mussels

£42.00

Hereford Ribeye (c.1830)

Mushroom ketchup & triple cooked chips

£48.00

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

£52.00

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

Mushroom ketchup, triple cooked chips & 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

£6.50

Buttered purple sprouting broccoli

£6.50

Carrots & caraway

£6.50

Mixed leaf salad

£6.50

Triple cooked chips

£7.50

Desserts

Tipsy Cake (c.1810)

Spit roast pineapple

£18.50

Chocolate Drops (c.1730)

Malt cake, lemon thyme, barley cream, chocolate & ale ice cream

£20.00

Blackberry Tart (c.1800)

Saffron cake, Jersey cream, pickled blackberries & meadowsweet ice cream

£18.00

Lamington Cake (c. 1390)

Coconut cake, white chocolate mousse, raspberry & Yorkshire rhubarb sorbet

£18.00

Brown Bread Ice Cream (c.1830)

Salted butter caramel, pear & malted yeast syrup

£17.50

Eggs in Verjuice (c.1730)

Verbena & coconut pannacotta, coffee parfait, verjuice & citrus

£18.50

British Cheese

Apple & plum chutney, damson, 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)

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & Exmoor caviar

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13^th–15^th century

Cod in Cider (c.1940)

Chard & flamed mussels

Roast Iberico Pork Chop (c.1860)

Smoked hispi cabbage, pickled onion, ice cider & Robert sauce

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

Sambocade (c.1390)

Goat’s milk cheesecake, elderflower & apple & perry poached pear & smoked candied walnuts

Tipsy Cake (c.1810)

Spit roast pineapple

British Cheese

Apple & plum chutney, damson, 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 & Exmoor caviar

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

Cod in Cider (c.1940)

Chard & flamed mussels

Roast Iberico Pork Chop (c.1860)

Smoke hispi cabbage, pickled onion, ice cider & Robert sauce

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

Sambocade (c.1390)

Goat’s milk cheesecake, elderflower & apple & perry poached pear & smoked candied walnuts

Tipsy Cake (c.1810)

Spit roast pineapple

British Cheese

Apple & plum chutney, damson, 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 & Exmoor caviar

Frumenty (c.1390)

Grilled octopus, spelt, smoked sea broth & pickled dulse

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

Rice & Flesh (c.1390)

Almond, saffron, veal sweetbreads & smoked eel

Roast Cod & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

Blackberry Tart (c.1800)

Saffron cake, Jersey cream, pickled blackberries & meadowsweet ice cream

Tipsy Cake (c.1810)

Spit roast pineapple

Nitro Ice Cream Trolley (c.1900)

Wines by the glass

Stefan Neumann MS and Vincenzo Arnese, 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 & Sparkling

Glass (125ml)
- 2009
  Moët & Chandon Grand Vintage Brut, Épernay, France
  
  £18.00
- 2014
  Rathfinny Blanc de Blancs, Sussex, England
  
  £20.00
- 2010
  Louis Roederer Brut Rose, Reims, France
  
  £26.00
- MV
  Krug 'Grande Cuvée' Brut, Reims, France (166eme Edition)
  
  £38.00

Sherry & Madeira

Glass (100ml)
- N V
  Fino 'En Rama', Tio Pepe by González Byass, Spain
  
  £7.50
- 1977
  Madeira, Terrantez, Blandy's, Portugal
  
  £68.00
- 1995
  Bual, H. M. Borges, Madeira, Portugal
  
  £22.00

White

Glass (125ml)
- 2017
  'Weisser Burgunder 'Buntstück', Dr. Wehrheim, Pfalz, Germany
  
  £7.50
- 2015
  'Sino da Romaneira Branco, Douro, Portugal
  
  £9.50
- 2016
  Riesling, Pewsey Vale, Eden Valley, Australia
  
  £10.50
- 2016
  Bacchus, London Cru, England
  
  £11.00
- 2015
  'Aidani, Argyros Estate, Santorini, Greece
  
  £12.00
- 2016
  'Silvaner 'Der Franke', Iphöfer Julius Echter Berg, Weigand, Franken, Germany
  
  £13.50
- 2016
  'Trebbiano 'Tïn', Montesecondo, Tuscany, Italy (Low Intervention)
  
  £14.50
- 2015
  Mâcon-Villages 'Les Sardines', Domaine Robert-Denogent, Burgundy, France
  
  £15.50
- 2010
  'Marsanne '1927 Vines', Tahbilk, Nagambie Lakes, Victoria, Australia
  
  £15.50
- 2015
  Romorantin, Michel et Arnaud Quenioux, Vin de France, France
  
  £15.50
- 2012
  Le Soula Blanc, G. Standley et G. Gauby, VdP Cotes Catalanes, France
  
  £17.00
- 2015
  Albariño 'La Comtesse de Pazo Barrantes', Rias Baixas, Spain
  
  £18.50
- 2007
  Semillon, Boekenhoutskloof, Franschhoek, South Africa
  
  £20.50
- 2015
  Chardonnay 'Red Shoulder Ranch', Shafer, Carneros, Napa Valley, U.S.A
  
  £24.50
- 2012
  Pouilly Fumé 'Buisson Renard', Louis-Benjamin Dagueneau, Loire, France - Coravin
  
  £30.00
- 2015
  Le Petit Cheval Blanc, Château Cheval Blanc, Bordeaux, France - Coravin
  
  £72.00

Rose

Glass (125ml)
- 2017
  Calafuria Rose, Tomaresca, Salento-Puglia, Italy
  
  £10.50

Red

Glass (125ml)
- 2011
  Esprit de Pavie by Gérard Perse, Bordeaux, France
  
  £7.50
- 2013
  Rioja 'Reserva', Marques de Murrieta, Spain
  
  £9.50
- 2011
  'Merlot, Hof's, Robertson, South Africa
  
  £10.50
- 2014
  Shiraz by The Story, Grampians, Victoria, Australia
  
  £12.50
- 2014
  Perricone, Vigna del Core, Feudo Montoni, Sicily, Italy
  
  £12.50
- 2015
  Chianti Classico 'Ama', Castello di Ama, Tuscany, Italy
  
  £14.50
- 2015
  'Öküzgözü 'Pendore' by Kavaklidere, Aegean, Turkey
  
  £15.50
- 2016
  'Pinot Noir, Journey Wines, Yarra Valley, Victoria, Australia
  
  £15.50
- 2013
  Cabernet Franc, Clau de Nell, Anne Claude Leflaive, Anjou, Loire, France (Low Intervention)
  
  £17.00
- 2014
  Selección Privada, Vino de Pago, Dehesa del Carrizal, Castilla, Spain
  
  £17.00
- 2012
  Cabernet Sauvignon '19th Meeting', The Lane, Adelaide Hills, South Australia
  
  £18.50
- 2015
  Auxey Duresses Rouge, Domaine Fanny Sabre, Burgundy, France
  
  £19.50
- 2015
  Soldaat - Grenache 'OVS' - WO Piekenierskloof, Sadie Family, S. Africa
  
  £20.50
- 2012
  Château Moulinet, Pomerol, Bordeaux, France
  
  £23.50
- 2013
  Cabernet Sauvignon '1882' Inglenook, Rutherford, Napa, U.S.A - Coravin
  
  £28.50

Sake

Glass (125ml)
- N V
  'Wa' - Harmony, Jummai Ginjo, Hou Rai Sen, Sekiya Brewery, Japan
  
  £15.50

Sweet

Glass (125ml)
- 2018
  Moscato d'Asti 'Biancospino', La Spinetta, Piedmont, Italy
  
  £10.50
- 2004
  Monbazillac, Chateau Haut Bernasse, Southwest, France
  
  £12.50
- 2017
  Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli-Venezia-Giulia, Italy
  
  £13.50
- 1985
  Rivesaltes Ambré, 'Consolation', Antics, Roussillon, France
  
  £14.50
- 2015
  Muscat de Rivesaltes, Les Enfants Sauvages, Roussillon, France
  
  £15.50
- 2015
  Riesling Spätlese Brauneberger Juffer Sonnenuhr, Dr. Thanisch, Germany
  
  £16.00
- 2005
  Sauternes Castelnau de Suduiraut, Preignac, France
  
  £18.50
- NV
  Old Vine Muscat, Classic Classification, Chambers Rosewood, Australia
  
  £19.50
- 2016
  Zweigelt Beerenauslese, Kracher, Burgenland, Austria
  
  £20.00
- 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
- 2004
  Château d'Yquem 1er Cru Supérieur, Sauternes, France - 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
  Tawny Reserve Port '325th Anniversary', Taylor's, Douro, Portugal
  
  £13.50

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 Bacchus, London Cru, England £11.00

Broth of Mushrooms (c.1730)

Mushroom broth, slow cooked hens egg, lardo, radish & pickled Shimeji

Sherry Fino 'En Rama', Tio Pepe by González Byass, Andalusia, Spain £7.50

Roast Pollack & Admiral Sauce (c.1830)

Roast parsnip, buttermilk, shrimps & anchovy

2017 Calafuria Rose, Tormaresca, Salento-Puglia, Italy £10.50

Slow Cooked Pork Belly (c.1820)

Pointed cabbage, lardo, pickled onion & Robert sauce

2015 Öküzgözü 'Pendore' by Kavaklidere, Aegean, Turkey £15.50

Quaking Pudding (c.1600)

Spiced pears, pickled apple, almond biscuit & perry caramel

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

Bohemian Cake (c.1890)

Chocolate & yuzu mousse, mandarin & thyme sorbet

2009 Late Bottled Vintage, Dirk Niepoort, Douro, Portugal £12.50

British Cheese

Apple & plum chutney, damson, oat cakes & seeded crackers (£10.00 supplement)

Tawny Reserve Port '325th Anniversary', Taylor's, Douro, Portugal £13.50

Available for lunch Monday to Friday at £95.00 per person with a wine pairing option at £65.00 per person.

Rice & Flesh (c.1390)

Almond, saffron, veal sweetbreads & smoked eel

2015 Aidani, Argyros Estate, Santorini, Greece

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

2005 Sauternes Castelnau de Suduiraut, Preignac, Bordeaux, France

Roast Halibut & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

2012 Le Soula Blanc, G. Standley et G. Gauby, VdP Cotes Catalanes, France

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

2013 Cabernet Franc 'Clau de Nell', Anne Claude Leflaive, Loire, France

Chocolate Drops (c.1790)

Malt cake, white chocolate, barley cream, chocolate & ale ice cream

2012 Late Bottled Vintage, Dirk Niepoort, Douro, Portugal

Tipsy Cake (c.1810)

Spit roast pineapple

2004 Monbazillac, Chateau Haut Bernasse, Southwest, France £12.50

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 & Sparkling

Sherry & Madeira

White

Rose

Red

Sake

Sweet

Port