Dinner

Dinner served from 6pm Tuesday through Saturday.  Our Winter 2018 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!

game pasty, pickled vegetables, piccalilli £8

goats cheese panna cotta, beetroot, ginger, hazelnut, orange £7

pickled & torched mackerel, radish, cucumber, horseradish £8

chorizo & haddock scotch egg, saffron aioli, chorizo jam £8

chestnut and mushroom soup, bacon dumplings, sourdough £7

 

turkey escalope, leg and chestnut boudin, cranberries, sprouts £16

venison wellington, root vegetables, blackberry jus £21

halibut, cauliflower,  mushrooms, truffle £19

celeriac, parsnip, parmesan béchamel, spinach, mushroom, hazelnut pesto £15

10oz rib eye steak, portobello, cherry tomato, hand cut chips, peppercorn sauce £23

lamb burger, baba ganoush, halloumi, hand cut chips £15

pork loin, fidget pie, gascon cabbage, pickled apple £17

plaice, chive mousse, bisque, fennel £17

 

chocolate moulleux, blood orange, tuile £7

pear tart fine, thyme, armagnac ice cream £7

white chocolate brulee, kirsch soaked cherries, tuile £7

christmas pudding, brandy crème anglaise £7

christmas baba, mulled wine fruits, vanilla and mascarpone, pistachio £7

selection of british cheese, crisp bread, trimmings £8

 

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... Elliot Craen (General Manager), Dan Rogers (Assistant Manager), Jemma Mapp (Assistant Manager