Restaurant 1840

Locally sourced Chicken Liver Parfait, cooked and set with butter and herbs. Accompanied by a sweet and tangy onion relish and homemade bread

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 pork belly is cooked for four hours before being sliced and sealed for a crispy finish

Crispy halloumi fries served with a sesame and thyme seasoning and a sweet honey mustard aioli, rocket and sundried tomatoes

Scottish Sourced Salmon, home cured in beetroot and vodka. All herbs are grown from our own garden for the pesto. Locally Foraged Wild Garlic. Homemade Focaccia

Homemade slow cooked risotto balls with Wild Mushrooms, Garlic and thyme. Rolled and fried for a crispy finish, served with a Tomato Chutney. Vegan Option Available - Please notify server

Grilled Goats Cheese and beetroot salad, Herb Dressing made with homegrown Micro Herbs and homegrown Spinach

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. Vegan option available - Please notify server

Locally sourced Pan Seared Duck breast served pink, with a confit duck leg and sage croquette. Honey glazed carrots, Creamy Dauphinoise Potatoes, and seasonal vegetables

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 creamy Mushroom Sauce and a Crispy Chicken Skin Garnish

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, Pan fried, served with a Tomato Chorizo and bean stew

Finally sourcing British only Lamb Rump- a famously tender cut. Served with crushed new potatoes, mint and pea puree, seasonal vegetables and a slow cooked red wine jus using local bones

Homemade Gnocchi with a basil and chive Pesto, sauteed Cherry Tomatoes, Courgette, Red onion and mangetout and tenderstem broccoli. Topped with vegetable crisps. Vegan Option available- please notify server

Roasted Red Peppers Stuffed with Large Cous Cous, Mixed Vegetables, and in a homegrown herb dressing. Topped with a herb crumb and Mr Moyden's Caer Carodoc. Vegan Option Available- please notify server

British Sourced Chateaubriand, served with creamy Dauphinoise potatoes, braised Red Cabbage and seasonal vegetables, served on a sharing platter. Supplement- £5pp Enjoy on your own - supplement £25. Please note- to share is 2 main courses

Creamy Cheesecake with white chocolate and basil. Crushed biscuit base

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

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

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

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

Served in a homemade Brandy Snap Basket

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

Locally sourced Chicken Liver Parfait, cooked and set with butter and herbs. Accompanied by a sweet and tangy onion relish and homemade bread

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 pork belly is cooked for four hours before being sliced and sealed for a crispy finish

Crispy halloumi fries served with a sesame and thyme seasoning and a sweet honey mustard aioli, rocket and sundried tomatoes

Scottish Sourced Salmon, home cured in beetroot and vodka. All herbs are grown from our own garden for the pesto. Locally Foraged Wild Garlic. Homemade Focaccia

Homemade slow cooked risotto balls with Wild Mushrooms, Garlic and thyme. Rolled and fried for a crispy finish, served with a Tomato Chutney. Vegan Option Available - Please notify server

Grilled Goats Cheese and beetroot salad, Herb Dressing made with homegrown Micro Herbs and homegrown Spinach

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. Vegan option available - Please notify server

Locally sourced Pan Seared Duck breast served pink, with a confit duck leg and sage croquette. Honey glazed carrots, Creamy Dauphinoise Potatoes, and seasonal vegetables

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 creamy Mushroom Sauce and a Crispy Chicken Skin Garnish

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, Pan fried, served with a Tomato Chorizo and bean stew

Finally sourcing British only Lamb Rump- a famously tender cut. Served with crushed new potatoes, mint and pea puree, seasonal vegetables and a slow cooked red wine jus using local bones

Homemade Gnocchi with a basil and chive Pesto, sauteed Cherry Tomatoes, Courgette, Red onion and mangetout and tenderstem broccoli. Topped with vegetable crisps. Vegan Option available- please notify server

Roasted Red Peppers Stuffed with Large Cous Cous, Mixed Vegetables, and in a homegrown herb dressing. Topped with a herb crumb and Mr Moyden's Caer Carodoc. Vegan Option Available- please notify server

British Sourced Chateaubriand, served with creamy Dauphinoise potatoes, braised Red Cabbage and seasonal vegetables, served on a sharing platter. Supplement- £5pp Enjoy on your own - supplement £25. Please note- to share is 2 main courses

Creamy Cheesecake with white chocolate and basil. Crushed biscuit base

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

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

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

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

Served in a homemade Brandy Snap Basket

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