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

Lunch Menu PDF



today’s soup

with freshly baked bread

courgette and stilton parmigiana

baked courgette and cropwell bishop stilton in a rich tomato sauce with rosemary and black olive bread

smoked haddock chowder

with pancetta, sweetcorn, potatoes and a soft boiled egg with toasted sourdough

thai pork cakes

pan fried pork, chicken, chilli and ginger with a sweet mirin dip and a cucumber & lime salad with toasted peanuts

rabbit gnocchi

slow braised rabbit in a pancetta, white wine and mushroom cream sauce with fresh buttered gnocchi. rich and delicious!


today’s fish

ask your server about today’s dish

goats’ cheese and pesto risotto

a macadamia nut pesto and spinach risotto with slow cooked cherry tomatoes, crumbled yellison farm goats’ cheese and celeriac chips

yakatori chicken skewers

with udon noodles, tenderstem broccoli, pak choi and wild mushrooms in a soy & ginger sauce with a miso dressing with toasted sesame seeds

pan fried sea bass

with slow cooked fennel and tomato, new potatoes, french beans and salsa verde

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


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



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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