The Roast

Our irresistibly succulent 12-hour brined chicken, with butter, thyme, garlic, Maldon Sea Salt and lemon zest. Jointed and boned to create an easily-carved breast crown.

Served with its confit legs – slow-roasted for four hours in duck fat

The Gravy

A beautiful flavour packed chicken gravy based on our own reduced chicken stock, made with extra bones, and a mire poix with tomatoes for subtle acidity and to bring out the flavours.

The Trimmings

Chef Paul’s sage & caramelised onion sausage meat stuffing

Homemade Yorkshire puddings

Dripping roast potatoes

Buttered seasonal veg

Celery, milk, mustard, sulphites, gluten

Cranberry & Red Onion Relish.

Our Roast Chicken goes perfectly with our homemade cranberry & red onion relish. 

Sam's Homemade Sticky Toffee Pudding with Toffee Sauce

Sam’s home-made sticky toffee pudding with sticky toffee sauce.

Indulgent and lip-smacking delicious.

Lemon Posset with Stewed Plums and Homemade Shortbread

Local dairy fresh double cream, sugar and the zing of fresh lemon juice. Refreshing and intoxicatingly indulgent.

Topped with festive spiced stewed plums and served with homemade shortbread biscuits on the side.

Ascheri, Montalupa Viognier, Piedmont, Italy, 2007

Nose

Melon. Orchard stone fruits. White flowers. Ginger.

Palate

Peach. Honey. Buttery. Herbal. Classy.

Famille Dugat, Gevrey-Chambertin, La Gibryotte, France, 2017

Nose

Instense. Blackberry. Liqourice. Nutmeg. Vanilla. Smokey.

Palate

Black fruits. Cherry. Minerality. Earty. Sweet oak. Stunner.

Chateau Ste Michelle, Sparkling, Columbia Valley, Washington State, USA, NV

Nose

Pineapple. Baked apple. Toffee. Almond. Brioche.

Palate

All of the above. Fine bubbles. Rich texture. Well balanced with great length.