Sunday Menu

garlic & chive butter

sriracha & lime aioli

garlic aioli

arbol chilli salt, gojuchang mayo

flatbread

chorizo, hazelnut crumb, n’duja polenta, n’duja oil

whipped brandy butter, rye bread

chunky sourdough

crispy bacon & parmesan crumb, walnut sourdough

burnt onion puree, crispy onions

coriander houmous, dukkah

cranberry & sage stuffing, cardamon carrot, creamy chestnut sprouts, roast potatoes, buttered mash, pig in blanket, house gravy

Juicy, crispy & moreish. Our pork belly is reared locally and undergoes a 4 day process, from brining, to rolling & roasting, to create a perfect layer of crackling to surround our pork belly, with a sage & apricot stuffing centre.

Taken from the hindquarter of the cow just above the leg. First we brine, then slow roast until it's perfectly pink. This cut is tender & flavoursome and gives us our classic roast beef dinner.

Picanha is an underrated cut of beef popular in Brazil, traditionally cooked over charcoal. Here we render down the layer of fat in a cast iron pan and cook it in its own dripping. Flavourful, tender

Kingsterndale is situated just 11 miles from The Old Hall, here the rolling hills provide lush, green grass for the lambs to eat. Farmed by our friend Pete & his family for over three generations. Cooked with pink peppercorn, thyme

Free range. Herb fed. Crispy golden skin, tender & flavoursome chicken breast. This cut is brined & served with the bone-in to retain moisture & succulence.

A savoury, hearty dish made with walnuts, almonds, and cashews. The roast has a crispy golden crust and a soft, flavourful centre, seasoned with herbs and spices: a comforting vegetarian main course.

maple cured bacon, gherkin & mustard jam, monterey jack cheddar, house fries

guacamole, monterey jack cheddar

salt and pepper mayo

mushy or garden peas, triple cooked chips

all the traditional trimmings (for allergens see adult menu)

house fries, garden peas

House fries, garden peas

house fries, garden peas or beans