Current Menu

3 Course £34.95

2 Courses £29.95

To Start



Pork Belly, Black Pudding Aioli, Apple*

Shropshire Pork Belly, served with local black pudding aioli and caramelised homegrown apples. All items from this dish are sourced within a 30mile radius of the restaurant, with our local pork farmers preparing their own black pudding on site. The apples are grown in our own garden, and then stored for use through winter months.


Baked Camembert, Fruit, Chutneys, Cured Meat and Breads.

Filo wrapped, baked camembert, served with figs, apple and pear compote, plum chutney, Wenlock Edge sliced meats and a selection of homemade bread. Our fruit chutneys are made when the fruit is falling off the tree, then are preserved using a traditional ‘canning’ process.


Beetroot Cured Salmon Gravlax, Pumpkin seed bread, Horseradish Mousse and Dill Oil*

Scottish Sourced Salmon, home cured in beetroot and vodka. All herbs are grown from our own garden. Our Pumpkins seeds are dried and stored from our own homegrown organic Pumpkins and baked into our own bread.



Sunblush Tomato and Basil Arancini, Black Olive Tapenade (VG)

Slow cooked Sunblushed tomato and homegrown basil risotto, rolled and fried. Served crispy with a side of black olive tapenade. (Main upgrade available served with salad and seasonal vegetables)



Soup of the Day (VG)*

We use the soup of the day here to showcase our homegrown, organic produce. All herbs and vegetables used will be of the peak of seasonality and grown within 3 miles of the restaurant.

* Gluten Free Option Available

Lamb, Dauphinoise Potatoes, Carrot Puree, Parsnip and Red Wine Jus

We’ve swapped our lamb rump for cushion, an equally tender cut which allows us to use only British sourced lamb. We’ve made this decision to reduce the air miles our food is travelling and to support our British farmers. Served with creamy dauphinoise potatoes, seasonal homegrown vegetables and a slow cooked red wine jus using local bones.

Chicken Breast Wrapped in Streaky Bacon, Fondant Potato, Cauliflower Velouté, Veg Crisps

British chicken supreme breasts, wrapped in local streaky bacon and baked. Served with fondant potatoes, often referred to as ‘melting potatoes’, which are slowly cooked in stock and butter then crisped up. Served with a cauliflower velouté and homegrown vegetables crisps. Drying our vegetables into crisps means we can preserve them into the winter months.

Hake, Rainbow Chard, New Potatoes with Dijon sauce

We’re making constant decisions to support British produce wherever possible. And with fish, we’re now only using sustainable options. This is our Cornish hake, served with homegrown rainbow chard, seasonal vegetables, new potatoes and a cream Dijon sauce.

Wild Mushroom and Squash Wellington, Chestnuts, New Potatoes and Gravy (VG)

Wild mushroom and homegrown squash wellington, wrapped in filo pastry. Wrapping it in filo makes this a perfect vegan option. This dish can be prepared without the chestnuts.

Please note we'll be holding 1 vegetarian special every week, check our facebook for updates

Duck Breast, Croquettes, Kumquat Glaze, Fondant Potato

Locally sourced duck breast, with a confit duck leg croquette. Served with a mustard and candied kumquat glaze, fondant potatoes and seasonal vegetables. Kumquats are a small citrus fruit with a sweet edible rind.

12oz Sharing Chateaubriand

British Sourced Chateaubriand, served with creamy Dauphinoise potatoes, caramelized shallots and seasonal vegetables. Served on a sharing platter, with the option to carve your own at the table.

Supplement- £5pp. Enjoy on your own - supplement £25.

Side Dishes

Triple cooked chips £3.85

1840 Truffle & Parmesan Chips £4.50

Seasonal Vegetable side £4 Side Salad £3.75

New Potatoes, Sunblush Tomato, Chorizo and Garlic £4.50

Baked Alaska, Honeycomb Ice Cream and Raspberry Coulis

Blowtorched Italian meringue, wrapped around a honeycomb ice cream centre on a sponge base.

Apple Tarte Tatin, Cinnamon Ice Cream, Apple Crisps.

Apple tart tatin, made using our own homegrown apples. Vegan option available.

Dark Chocolate Brownie Dome, Salted Caramel, Clotted Cream Ice Cream

Chocolate brownie well filled with salted caramel, then topped with a hard dark chocolate dome. Crack the top of your chocolate dome to find gooey brownie underneath.

Creme Brûlée, Shortbread Biscuit, Spiced Sticky Fig Compote

Classic Creme Brûlée, set cream topped with a caramelized sugar disc. Served with homemade Shortbread and sweet sticky figs.

Selection of Ice Creams and Sorbet (VG available)  Served in a homemade Brandy Snap Basket.

Artisan Cheese Board (V)

Newport Smoked, Wrekin Blue, Ironbridge, Caer Caradoc, served with caramelized Onion

Chutney, Celery, Grapes & Biscuits.

Our cheese is sourced from a local producer - Moyden’s Handmade Cheese -

£2.50 supplement