The Grill & Bar

This Extra Dry Prosecco is pale straw-yellow in colour, with aromas of green apple and little white flowers. The palate reveals vibrant and refreshing. It is light-bodied, with a lingering finish

Lemon infused crème fraîche and watercress

With mustard cress

Whole grain mustard with horseradish cream and rocket

served with homemade strawberry jam and Cornish clotted cream

Sprinkled with Amarena cherries and covered with chocolate shavings

Slices of roast striploin of beef, creamed horse radish, rocket salad

Pickle, lettuce and mayonnaise

Cocktail prawns, lettuce, Marie Rose dressing

Mustard cress

Smoked chicken, lettuce, tomato, cucumber, chorizo mayonnaise

Beef fillet tail, Monterrey jack, gem lettuce, pickled onion, mustard mayonnaise. Served on ciabatta

and Basil Mayonnaise on ciabatta

Bacon, lettuce, tomato, mayonnaise

Bacon, guacamole, sundried tomato, rocket, smoked chicken, egg mayonnaise, lettuce. Served on 3 slices of Granary or Farm house white bread

Served with Garlic Aioli

with Caper and Dill Dressing

Truffle Hollandaise, Parmesan Croutons and Rocket

with lemon mayonnaise

with Chargrilled Tuna Steak

Served with Applewood cheese, baby gem lettuce, tomato, dill gherkin, homemade burger relish and chips

Served with Monterrey jack cheese, baby gem lettuce, tomato, cucumber, homemade burger relish and chips

All steaks served with chips, grilled tomato, Portobello mushroom & Surrey watercress

Served with grilled lemon, tartare sauce & garden peas

Served with roasted new potatoes, green vegetables & jus

served with Wok fried Vegetables and Coriander Noodles

Served with crushed potato, tender stem broccoli, samphire & lemon butter sauce

Served with stir fried vegetables

Chestnut mushroom and blue Stilton sauce

Served with hot custard

Served with vanilla ice cream

Served with fresh double cream

Hampshire

Two Hoots Farm, Berkshire

Chapel Farm, Gloucestershire

Village Maid Cheese, Berkshire

Bruton, Somerset

served with homemade strawberry jam and Cornish clotted cream

Served freshly baked and warm, we offer a plain and raisin scone with a soft, yielding texture and a colour of warm white gold. The scones are accompanied by Rodda's Cornish clotted cream, we consider the finest in Britain, and Stokes British extra strawberry jam

It's been a topic of much debate over the generations. In our view, it is the cream that comes first, followed by a teaspoon of Stokes British extra strawberry jam. Of course, this is just our own opinion, and the order of ceremony will always remain entirely a matter of the guest's own taste and preference

Seared to release all their sweetness, our hand-dived scallops are served with pancetta crisps, a pea purée and pickled cauliflower

Thinly sliced loin, pan-seared accompanied by chef's micro salad, beetroot pesto and parmesan shavings

Hand chopped eye of round steak, perfectly seasoned and garnished with cornichons, capers, shallots and egg yolk

Freshly made hummus arranged with heritage carrots, English radish, sugar snap peas, cherry vine tomatoes & Sakura Cress

Roasted Rump of Hampshire lamb served with Boulangère potatoes, roasted red pepper marmalade, crispy shallots & a Madeira jus

Cooked pink, locally sourced duck breast accompanied by smoked mashed potato, Chanterelle mushroom ragout, beetroot, with black garlic, Morello cherry and Taylor 's Port jus

A generous portion of meaty monkfish tail served with celeriac fondant and puree, baby carrots, samphire and Champagne Laurent Perrier sauce

Luxurious risotto prepared with fresh vegetable stock, topped with an indulgence of black truffle

Achingly melting centre accompanied by a blood orange sorbet and chocolate mille-feuille

Delicate flavour and guaranteed 'wobble', served with our own blueberry compote

As gloriously indulgent as it sounds, served with coconut ice cream

Hampshire

Two Hoots Farm, Berkshire

Chapel Farm, Gloucestershire

Village Maid Cheese, Berkshire

Bruton, Somerset

Sumptuous, sweet wine with ripe papaya, peach and honey aromas. Light, fresh and fruity with a long, subtle, honeyed nish

Lemon infused crème fraîche and watercress

With mustard cress

Whole grain mustard with horseradish cream and rocket

micro salad

served with homemade strawberry jam and Cornish clotted cream

Sprinkled with Amarena cherries and covered with chocolate shavings

served with homemade strawberry jam and Cornish clotted cream

Served freshly baked and warm, we offer a plain and raisin scone with a soft, yielding texture and a colour of warm white gold. The scones are accompanied by Rodda's Cornish clotted cream, we consider the finest in Britain, and Stokes British extra strawberry jam

It's been a topic of much debate over the generations. In our view, it is the cream that comes first, followed by a teaspoon of Stokes British extra strawberry jam. Of course, this is just our own opinion, and the order of ceremony will always remain entirely a matter of the guest's own taste and preference

This Extra Dry Prosecco is pale straw-yellow in colour, with aromas of green apple and little white flowers. The palate reveals vibrant and refreshing. It is light-bodied, with a lingering finish

Lemon infused crème fraîche and watercress

With mustard cress

Whole grain mustard with horseradish cream and rocket

served with homemade strawberry jam and Cornish clotted cream

Sprinkled with Amarena cherries and covered with chocolate shavings

Slices of roast striploin of beef, creamed horse radish, rocket salad

Pickle, lettuce and mayonnaise

Cocktail prawns, lettuce, Marie Rose dressing

Mustard cress

Smoked chicken, lettuce, tomato, cucumber, chorizo mayonnaise

Beef fillet tail, Monterrey jack, gem lettuce, pickled onion, mustard mayonnaise. Served on ciabatta

and Basil Mayonnaise on ciabatta

Bacon, lettuce, tomato, mayonnaise

Bacon, guacamole, sundried tomato, rocket, smoked chicken, egg mayonnaise, lettuce. Served on 3 slices of Granary or Farm house white bread

Served with Garlic Aioli

with Caper and Dill Dressing

Truffle Hollandaise, Parmesan Croutons and Rocket

with lemon mayonnaise

with Chargrilled Tuna Steak

Served with Applewood cheese, baby gem lettuce, tomato, dill gherkin, homemade burger relish and chips

Served with Monterrey jack cheese, baby gem lettuce, tomato, cucumber, homemade burger relish and chips

All steaks served with chips, grilled tomato, Portobello mushroom Surrey watercress

Served with grilled lemon, tartare sauce garden peas

Served with roasted new potatoes, green vegetables jus

served with Wok fried Vegetables and Coriander Noodles

Served with crushed potato, tender stem broccoli, samphire lemon butter sauce

Served with stir fried vegetables

Chestnut mushroom and blue Stilton sauce

Served with hot custard

Served with vanilla ice cream

Served with fresh double cream

Hampshire

Two Hoots Farm, Berkshire

Chapel Farm, Gloucestershire

Village Maid Cheese, Berkshire

Bruton, Somerset

Seared to release all their sweetness, our hand-dived scallops are served with pancetta crisps, a pea purée and pickled cauliflower

Thinly sliced loin, pan-seared accompanied by chef's micro salad, beetroot pesto and parmesan shavings

Hand chopped eye of round steak, perfectly seasoned and garnished with cornichons, capers, shallots and egg yolk

Freshly made hummus arranged with heritage carrots, English radish, sugar snap peas, cherry vine tomatoes Sakura Cress

Roasted Rump of Hampshire lamb served with Boulangère potatoes, roasted red pepper marmalade, crispy shallots a Madeira jus

Cooked pink, locally sourced duck breast accompanied by smoked mashed potato, Chanterelle mushroom ragout, beetroot, with black garlic, Morello cherry and Taylor 's Port jus

A generous portion of meaty monkfish tail served with celeriac fondant and puree, baby carrots, samphire and Champagne Laurent Perrier sauce

Luxurious risotto prepared with fresh vegetable stock, topped with an indulgence of black truffle

Achingly melting centre accompanied by a blood orange sorbet and chocolate mille-feuille

Delicate flavour and guaranteed 'wobble', served with our own blueberry compote

As gloriously indulgent as it sounds, served with coconut ice cream

Hampshire

Two Hoots Farm, Berkshire

Chapel Farm, Gloucestershire

Village Maid Cheese, Berkshire

Bruton, Somerset

Sumptuous, sweet wine with ripe papaya, peach and honey aromas. Light, fresh and fruity with a long, subtle, honeyed nish

Lemon infused crème fraîche and watercress

With mustard cress

Whole grain mustard with horseradish cream and rocket

micro salad

served with homemade strawberry jam and Cornish clotted cream

Sprinkled with Amarena cherries and covered with chocolate shavings

served with homemade strawberry jam and Cornish clotted cream

Served freshly baked and warm, we offer a plain and raisin scone with a soft, yielding texture and a colour of warm white gold. The scones are accompanied by Rodda's Cornish clotted cream, we consider the finest in Britain, and Stokes British extra strawberry jam

It's been a topic of much debate over the generations. In our view, it is the cream that comes first, followed by a teaspoon of Stokes British extra strawberry jam. Of course, this is just our own opinion, and the order of ceremony will always remain entirely a matter of the guest's own taste and preference

This Extra Dry Prosecco is pale straw-yellow in colour, with aromas of green apple and little white flowers. The palate reveals vibrant and refreshing. It is light-bodied, with a lingering finish

Lemon infused crème fraîche and watercress

With mustard cress

Whole grain mustard with horseradish cream and rocket

served with homemade strawberry jam and Cornish clotted cream

Sprinkled with Amarena cherries and covered with chocolate shavings

Slices of roast striploin of beef, creamed horse radish, rocket salad

Pickle, lettuce and mayonnaise

Cocktail prawns, lettuce, Marie Rose dressing

Mustard cress

Smoked chicken, lettuce, tomato, cucumber, chorizo mayonnaise

Beef fillet tail, Monterrey jack, gem lettuce, pickled onion, mustard mayonnaise. Served on ciabatta

and Basil Mayonnaise on ciabatta

Bacon, lettuce, tomato, mayonnaise

Bacon, guacamole, sundried tomato, rocket, smoked chicken, egg mayonnaise, lettuce. Served on 3 slices of Granary or Farm house white bread

Served with Garlic Aioli

with Caper and Dill Dressing

Truffle Hollandaise, Parmesan Croutons and Rocket

with lemon mayonnaise

with Chargrilled Tuna Steak

Served with Applewood cheese, baby gem lettuce, tomato, dill gherkin, homemade burger relish and chips

Served with Monterrey jack cheese, baby gem lettuce, tomato, cucumber, homemade burger relish and chips

All steaks served with chips, grilled tomato, Portobello mushroom & Surrey watercress

Served with grilled lemon, tartare sauce & garden peas

Served with roasted new potatoes, green vegetables & jus

served with Wok fried Vegetables and Coriander Noodles

Served with crushed potato, tender stem broccoli, samphire & lemon butter sauce

Served with stir fried vegetables

Chestnut mushroom and blue Stilton sauce

Served with hot custard

Served with vanilla ice cream

Served with fresh double cream

Hampshire

Two Hoots Farm, Berkshire

Chapel Farm, Gloucestershire

Village Maid Cheese, Berkshire

Bruton, Somerset

Seared to release all their sweetness, our hand-dived scallops are served with pancetta crisps, a pea purée and pickled cauliflower

Thinly sliced loin, pan-seared accompanied by chef's micro salad, beetroot pesto and parmesan shavings

Hand chopped eye of round steak, perfectly seasoned and garnished with cornichons, capers, shallots and egg yolk

Freshly made hummus arranged with heritage carrots, English radish, sugar snap peas, cherry vine tomatoes & Sakura Cress

Roasted Rump of Hampshire lamb served with Boulangère potatoes, roasted red pepper marmalade, crispy shallots & a Madeira jus

Cooked pink, locally sourced duck breast accompanied by smoked mashed potato, Chanterelle mushroom ragout, beetroot, with black garlic, Morello cherry and Taylor 's Port jus

A generous portion of meaty monkfish tail served with celeriac fondant and puree, baby carrots, samphire and Champagne Laurent Perrier sauce

Luxurious risotto prepared with fresh vegetable stock, topped with an indulgence of black truffle

Achingly melting centre accompanied by a blood orange sorbet and chocolate mille-feuille

Delicate flavour and guaranteed 'wobble', served with our own blueberry compote

As gloriously indulgent as it sounds, served with coconut ice cream

Hampshire

Two Hoots Farm, Berkshire

Chapel Farm, Gloucestershire

Village Maid Cheese, Berkshire

Bruton, Somerset

Sumptuous, sweet wine with ripe papaya, peach and honey aromas. Light, fresh and fruity with a long, subtle, honeyed nish