Dinner served from 6pm Tuesday through Saturday.  Our Summer 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! 

salmon, fennel, plum, ginger £8

tomato, pinenut, lavosh, tarragon £7

pigeon, carrot, tamarind, yoghurt £8

pan seared scallop, curried pumpkin, lentil, turnip £9

pea mousse, parmesan, almond, taco £7


fillet of beef, san marzano, taramasalata, red onion £24

nose to tail of pork, celeriac, pear  £21

breast of chicken, sweetcorn, mushroom, hazelnut £17

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

cod, sundried tomato gnocchi, courgette, red pepper £21

butternut, pasta, beetroot, smoked almond £16

turbot, mussel, pak choi, apple £19


strawberry, vanilla, basil, meringue  £7

chocolate, cherry, milk £8

walnut panna cotta, sherry, black fig £7

pistachio soufflé, muscovado, raspberry £8

selection of  local cheeses, crackers, trimmings £9

Please note that this menu may vary slightly from time to time due to availablility of locally sourced ingredients. Please note that due to our style of cooking our menu is not suitable for dairy free diets.

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, Stephanie Forster (Restaurant Manager), Steph Turner, Mike Gates, Lily Andrews