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

Lunch Menu pdf


today’s soup

with freshly baked bread

miso tempura aubergine

with chilli jam and pickled ginger

chicken caesar salad

with heritage tomatoes, crispy pancetta and parmesan crisps

crispy squid risotto

coconut & chilli risotto with crispy squid

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


cumin spiced tomatoes, peppers & spinach with a poached egg, crumbled feta and fresh chilli served with parmentier potatoes

chicken pepperonata

pan-fried chicken breast with slow cooked peppers and tomatoes, green beans, butter beans and crispy polenta

confit yellow duck curry

confit gressingham duck leg with an aromatic chilli and coconut sauce, oriental vegetables, edamame beans and wild & jasmine rice

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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