Dinner served from 6pm Tuesday through Saturday.  Our Spring 2019 menu designed by our culinary team changes slightly from time to time to reflect seasonal produce availability .... Basils Tastes of the Haughmond menu is also available Tuesday through Saturday - it is not necessary to book this menu in advance, however should any of your party have any specific dietary requirements it is advisable to let us know on booking (24 hours at least prior to your booking)....we hope you enjoy it!

salt cod, radish, apple, crab  £9

beetroot, grain, horseradish, dill £7

butternut squash tortellini, sage, parmesan, hazelnut £7

quail, spiced lentils, aubergine, spinach £8

asparagus, egg, cheese, pesto £8


fillet beef, braised gem, celeriac, red onion £24

chicken, sweetcorn, pearl barley, sauce vierge £17

new season lamb, artichoke, onion, black garlic £23

10oz ribeye, cherry tomatoes, portobello mushroom, chips, peppercorn £23

goats cheese gnocchi, courgette, granola, honeycomb £16

cod loin, jersey royals, samphire, lemon caper sauce £17

salmon, brown crab, lettuce, leek, mussels £19


caramel panna cotta, amaretto, black treacle, mascarpone £7

rhubarb, doughnut, ginger, crème patissiere £7

chocolate delice, hazelnut, cherry £7

peanut soufflé, passion fruit ice cream £8

selection of  local cheeses, crackers, trimmings £8

(Updated 30/05/19)

Please note that this menu may vary slightly from time to time due to availablility of locally sourced ingredients.

Executive Chef Martin Board and his team... Joe Andrews (Head Chef), David Brazier, Alan Lewis, Tanja Dale-Jenson, Helen Crothall (Pastry) Jack Gardner-Jones 

Front House... Melanie Board, Dan Rogers (Restaurant Manager), Steph Turner