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available Monday – Friday 12 – 6pm & Saturday 12.30 – 4pm



today’s soup

with freshly baked bread

ham hock and broad bean salad

with a beetroot boiled egg, shallots, pickled gherkin and a hot mustard dressing

sautéed asparagus

with a wild mushroom arancini and a tarragon cream sauce

crispy szechuan beef

with a green bean and sesame salad

pan-fried sardines

with a tomato, caper and olive salsa, sautéed new potatoes and salsa verde


today’s fish

ask your server about today’s dish

spiced lamb kofta

rolled in honey and pistachios, with a tomato and sweet paprika sauce, wild & jasmine rice, feta salad and mint yogurt

vietnamese chicken salad

shredded oriental salad with a lime and chilli dressing with a beetroot boiled egg, crushed peanuts and sesame mayonnaise

goats’ cheese and beetroot ravioli

with spring vegetables, lemon and dill sauce and toasted pine nuts

albert’s fish and chips

sustainably sourced atlantic cod fillet in a beer batter
served with proper mushy peas, bread & butter and homemade tartare sauce – ALSO AVAILABLE WITH BEER BATTERED HALLOUMI INSTEAD OF COD

steak frites

a tenderised 5oz rump steak, pressed until thin to give a tasty and tender steak, with thin cut chips and peppercorn sauce


buffalo mozzarella and tomato

with fresh basil and sun blushed tomatoes

artichoke, wild mushroom and rosemary

with garlic butter, porcini mushrooms and roasted shallots finished with watercress (no tomato)

blue cheese and parma ham

italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes

spicy sausage

‘ndjula sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream

pulled chilli chicken

with sticky plum sauce, spring onions, fresh coriander and chilli

hoisin duck

shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)


chocolate volcano

warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream

lemon drizzle pudding

warm lemon polenta drizzle pudding with vanilla mascarpone and fresh raspberries

sticky toffee pudding

with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream

lemon and almond cheesecake

with crushed meringue and dark chocolate sauce

espresso panna cotta

with a warm pouring chocolate and toffee coated hazelnuts

ice cream sundae

longridge farm’s vanilla and chocolate ice cream with brownie bites, berry compôte, chocolate sauce, fresh berries, toasted nuts and squirty cream

warm mini eccles cakes

traditionally baked eccles cakes from richardson’s bakery served with black tea syrup and cornish clotted cream

2 COURSES – £12.50

a discretionary 10% service charge will be added for parties of 6 or more

allergy information is available on request


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