The menu

Served with warm rustic bread. Ask your server for today’s choice.

Crispy buttermilk chicken thighs with black garlic aioli, a drizzle of truffle honey & pickled pink shallots.

A mix of sautéed chestnut mushrooms, tossed in truffle oil & served on toasted sourdough with a sticky balsamic glaze.

Line-caught haddock in a light, crisp batter made with our own Robinsons Dizzy Blonde ale. Served with curry sauce for dipping.

Crispy duck spring roll served with pickled sesame slaw & rich hoisin sauce.

Our chicken liver parfait is paired with a red onion chutney & crostini.

King prawns pan-fried in a rich blend of garlic & spicy ’nduja sausage, served on toasted sourdough.

A smooth blend of chickpeas, tahini, lemon & garlic, with a citrus twist. Served with grilled flatbread & crisp, colourful crudités.

Crisp halloumi fries tossed in a sticky harissa & honey glaze, topped with pickled pink onions, fresh mint & pomegranate.

Line-caught haddock in a light, crisp batter made with our own Robinsons Dizzy Blonde ale. Served with triple-cooked chips, mushy peas & chunky tartare sauce.

Tender beef braised in a rich gravy made using Robinsons Unicorn Ale. In golden shortcrust pastry, served with creamy mashed potato, seasonal vegetables & red wine gravy.

A golden shortcrust pie filled with tender chicken, pulled ham hock, leek & thyme in a creamy sauce. Served with creamy mashed potato & seasonal vegetables.

Vintage Cheddar, sliced potato & braised leek in a buttery shortcrust pastry, finished with a touch of Emmental & cider. Served with creamy mashed potato & seasonal vegetables.

Thick-cut gammon steak glazed with honey & mustard, topped with a fried hen’s egg & roast pineapple. Served with triple-cooked chips & garden peas.

Oven-roasted Scottish salmon fillet served over buttery mashed potatoes with sautéed green beans & a warm caper & shallot butter sauce.

Succulent wild boar sausage ring served with wholegrain mustard mash, rich caramelised onion gravy, Tenderstem® broccoli & a crisp onion nest.

Crispy breaded wholetail scampi, fried until golden & served with triple-cooked chips, garden peas & chunky tartare sauce.

Tender chicken simmered in a rich, creamy spiced curry sauce, served with fragrant rice, grilled flatbread, a poppadom & fresh kachumber salad.

Pan-seared chicken supreme glazed with Bull’s-Eye® BBQ sauce, topped with smoked Applewood cheese & crispy pancetta. Served with triple-cooked chips & charred Tenderstem® broccoli.

Chargrilled chicken breast served with triple-cooked chips, garden peas & a roast tomato.

Slow-cooked pulled lamb in a rich gravy, topped with buttery mashed potato & baked until golden. Served with seasonal vegetables.

Crispy chicken tossed in a sticky, sweet & spicy gochujang glaze, served with pickled sesame slaw, spiced fries, toasted flatbread & gochujang ketchup.

Handmade ravioli filled with braised leek & soft Taleggio cheese, tossed in a hot honey butter sauce with charred leek & crisp lemon pangrattato.

Crispy five-spice coated plant-based bites topped with sliced red chilli & served with pickled sesame slaw, spiced fries, toasted flatbread & hoisin sauce.

Beetroot & caramelised onion tart served warm with a toasted seed topping, set on dressed mixed leaves with candied beetroot & a balsamic glaze.

Glazed rump steak served over a fresh herb salad, cucumber ribbons, charred butternut squash & pickled sesame slaw, finished with toasted pumpkin seeds, spring onion & fresh chilli.

Grilled chicken breast, crispy bacon & anchovies on a bed of crisp dressed leaves, with sourdough croutons & shavings of aged Italian cheese.

Crispy salt & chilli chicken served on a bed of mixed leaves with cucumber, shredded carrot & spring onion, finished with teriyaki dressing & toasted sesame seeds.

Grilled chicken & charred pineapple served over a fresh herb salad, cucumber ribbons, butternut squash & pickled sesame slaw, finished with toasted pumpkin seeds & a sweet & spicy gochujang dressing.

Three slices of white bloomer stacked with grilled chicken breast, streaky bacon, sweet gem lettuce, sliced tomato & mayonnaise.

5oz steak, cooked to your liking, served in a warm garlic sourdough baguette with crispy onions & American-style mustard.

Cajun spiced grilled chicken fillet in a warm sourdough baguette with rocket & confit garlic mayonnaise.

Battered line-caught haddock goujons with lettuce & chunky tartare sauce, served on your choice of white or wholemeal bloomer.

Mature Cheddar with sweet apple & ale chutney, served on your choice of white or wholemeal bloomer.

With beer mustard dressing.

Cooked with garlic butter & served with Italian tomato sauce.