As a fresh food kitchen, we are always able, and happy to, accommodate dishes to suit dietaries and allergens, just talk to one of the team when you visit.

Meadow Mill sourdough, confit garlic and aioli 9.00

Sticky pork belly, Clonakilty black pudding and celeriac slaw 9.75

Gordal olives (vegan) 4.50

White onion soup, cheesy bread 8.50

Potted shrimp and crayfish, date and walnut wholegrain sourdough 11.50

Harissa hummus, dukkah and pomegranate, croûte (vegan) 8.50

Aubrey Allen beef rump 23.50

Blythburgh pork and cracking 21.75

Free-range stuffed chicken ballotine 20.00

Roasts served with beef fat roasties, Yorkshire pudding, carrots, greens and gravy

28 day dry-aged 10oz sirloin on the bone, caramelised onion, watercress, chips and béarnaise 33.00

Monkfish tail, yellow coconut curry, pak choi, mangetout and rice 26.50

Jackfruit ‘steak’ and ale pie, roast potatoes, greens and gravy (vegan) 17.00

Pork stuffing 4.75

Cauliflower cheese 6.00

Koffman’s chips 5.50

Apple and blackberry crumble, custard 8.50

Chocolate delice, cappuccino ice cream, caramel and amaretti biscuit 9.50

Peach melba meringue, toasted hazelnut (vegan) 9.25

Sticky toffee pudding, clotted cream ice cream 8.75

Golden plum and burnt butter tart, cream, honey 8.50

Henley ice cream, choose three – vanilla, double choc chip, raspberry ripple or cappuccino 7.75

British cheese plate – Pitchfork cheddar, Finn and Cornish blue, Peter’s Yard crackers, quince and chutney 11.50