Executive Chef Lee Streeton and Director of Food Mark Hix have created an outstanding menu featuring great British classics alongside many lighter fish and shellfish dishes - all using carefully sourced local seasonal ingredients.
Guests can choose from starters such as potted Morecambe Bay shrimps; Romney Marsh beets with Ragstone goat's cheese and wild herbs; main courses include fried haddock in beer batter with chips and mushy peas and Dover Sole as well as unusual and old-fashioned cuts of meat on the bone such as Aberdeenshire 28-days aged beef which have a remarkable depth of flavour and succulence. At lunch, the carving trolley also serves traditional roasts including hay-baked leg of Corwen lamb, roast Goosnargh corn-fed duck and roast rib of Hereford beef and Yorkshire pudding.
A full a la carte menu is offered, alongside a special set menu, which changes daily, of just £25 for 2 courses and £30 for 3 courses.
