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Chef's daily market soup, served with warm baguette.

Today's chef-crafted vegan soup, simmered with the season's best flavors (VG)

Baked Camembert infused with garlic and rosemary, served with toasted sourdough

Delicately smoked mackerel, served with pickled cucumber, crème fraîche, capers, and a wedge of lemon

Sliced sirloin, Dijon mustard, rocket, served with fries £17.50 (Smaller premium steak sauce + £1.95)

A daily creation so good you'll have to track down a member of staff to uncover today's secret

Cumberland sausages with creamy pommes purée and slow-cooked onion thyme jus

Crisp pastry filled with a chickpea-based 'custard,' asparagus spears, and tarragon (VG)

Market greens, roasted vegetables, nuts and cheese

Choice of encased pies in buttery pastry, served with creamy pommes purée, long-stem broccoli, and a deeply reduced gravy inspired by classic French jus

Traditional shepherd's pie elevated with a French red wine jus and creamy Dauphinoise potatoes

A rich red-wine mushroom stew encased in flaky puff pastry, combining French bourguignon depth with classic British pie tradition (VG)

Served with vanilla ice cream

Butterscotch sauce, clotted cream or ice cream

British French cheeses, crackers and grapes

British apples baked with Normandy apple brandy, topped with an oat crumble (VG)

Selection of French and English Cured Meats, Pickles and Breads

Stilton, Brie De Meaux, Cheddar, Grapes, Chutney

Local cheeses, cured meats, chutney and rustic bread

A selection of prepared meats, olives, garlic prawns, and fries

Beer Battered Haddock, minted peas, tartar sauce and a wedge of lemon

8oz Sirlion steak, finished with house butter, served with skinny fries and dressed leaves

Chargrilled chicken breast crowed with Smokey bacon, melted cheese and a rich coating of BBQ sauce served alongside coleslaw and skinny fries

Pan-Fried fillet of sea bass over samphire and crushed new potatoes, finished with Lemon Beurre blanc

A Rich umami filling wrapped in vegan puff pastry - French chestnut notes with a classic British wellington Format

Beetroot, goat's cheese, walnut and balsamic

6oz Beef, Cruyere cheese, caramelised onions and our homemade burger sauce in a brioche bun

Grilled Chicken brest, fresh lettuce, tomato, gherkin and our homemade burger sauce in a brioche bun

Grilled Halloumi, roasted pepper, aioli in a brioche bun

Apple Tarte Tatin served with vanillia ice cream

Sticky toffee pudding with Butterscotch sauce, clotted cream or vanilla ice cream

Fromage selection with Butterscotch sauce, clotted cream

British Apples baked with Normandy Apple brandy, topped with an oat crumble.

Chef's daily market soup, served with warm baguette.

Today's chef-crafted vegan soup, simmered with the season's best flavors (VG)

Baked Camembert infused with garlic and rosemary, served with toasted sourdough

Delicately smoked mackerel, served with pickled cucumber, crème fraîche, capers, and a wedge of lemon

Served pink, with Yorkshire pudding, roast potatoes, and rich red wine gravy

Free-range chicken with sage onion stuffing, bread sauce thyme gravy

With crackling, roasted apples cider gravy

Whole roasted cauliflower with Dijon, rosemary, thyme, and breadcrumbs—a French roast style with British Sunday-lunch flair (VG)

Selection of French and English cured meats, pickles, and breads

Stilton, Brie de Meaux, Cheddar, grapes and chutney

Local cheeses, cured meats, chutney and rustic bread

A selection of prepared meats, olives, garlic prawns, and fries

Beer-battered haddock, minted peas, tartar sauce and a wedge of lemon

8oz sirloin steak, finished with house butter, served with skinny fries and dressed leaves

Chargrilled chicken breast crowned with smokey bacon, melted cheese and a rich coating of BBQ sauce served alongside coleslaw and skinny fries

Pan-fried fillet of sea bass over samphire and crushed new potatoes, finished with lemon beurre blanc

Crisp pastry filled with a chickpea-based "custard," asparagus spears, and tarragon (VG)

Cumberland sausage, smoked back bacon, grilled tomato, mushrooms, hash browns, eggs cooked your style, beans & sourdough toast

English muffin, poached eggs, ham, hollandaise

English muffin, poached eggs, smoked salmon, hollandaise

Freshly baked daily with English butter and Windsor honey

Dairy free Greek yogurt, berry compote, local honey, toasted oats (VG)

Bacon or sausage on sourdough toast

Bacon, sausage and egg on sourdough toast

Eggs cooked your style

Chef's daily market soup, served with warm baguette.

Today's chef-crafted vegan soup, simmered with the season's best flavors (VG)

Baked Camembert infused with garlic and rosemary, served with toasted sourdough

Delicately smoked mackerel, served with pickled cucumber, crème fraîche, capers, and a wedge of lemon

Sliced sirloin, Dijon mustard, rocket, served with fries £17.50 (Smaller premium steak sauce + £1.95)

A daily creation so good you'll have to track down a member of staff to uncover today's secret

Cumberland sausages with creamy pommes purée and slow-cooked onion & thyme jus

Crisp pastry filled with a chickpea-based 'custard,' asparagus spears, and tarragon (VG)

Market greens, roasted vegetables, nuts and cheese

Choice of encased pies in buttery pastry, served with creamy pommes purée, long-stem broccoli, and a deeply reduced gravy inspired by classic French jus

Traditional shepherd's pie elevated with a French red wine jus and creamy Dauphinoise potatoes

A rich red-wine mushroom stew encased in flaky puff pastry, combining French bourguignon depth with classic British pie tradition (VG)

Served with vanilla ice cream

Butterscotch sauce, clotted cream or ice cream

British & French cheeses, crackers and grapes

British apples baked with Normandy apple brandy, topped with an oat crumble (VG)

Selection of French and English Cured Meats, Pickles and Breads

Stilton, Brie De Meaux, Cheddar, Grapes, Chutney

Local cheeses, cured meats, chutney and rustic bread

A selection of prepared meats, olives, garlic prawns, and fries

Beer Battered Haddock, minted peas, tartar sauce and a wedge of lemon

8oz Sirlion steak, finished with house butter, served with skinny fries and dressed leaves

Chargrilled chicken breast crowed with Smokey bacon, melted cheese and a rich coating of BBQ sauce served alongside coleslaw and skinny fries

Pan-Fried fillet of sea bass over samphire and crushed new potatoes, finished with Lemon Beurre blanc

A Rich umami filling wrapped in vegan puff pastry - French chestnut notes with a classic British wellington Format

Beetroot, goat's cheese, walnut and balsamic

6oz Beef, Cruyere cheese, caramelised onions and our homemade burger sauce in a brioche bun

Grilled Chicken brest, fresh lettuce, tomato, gherkin and our homemade burger sauce in a brioche bun

Grilled Halloumi, roasted pepper, aioli in a brioche bun

Apple Tarte Tatin served with vanillia ice cream

Sticky toffee pudding with Butterscotch sauce, clotted cream or vanilla ice cream

Fromage selection with Butterscotch sauce, clotted cream

British Apples baked with Normandy Apple brandy, topped with an oat crumble.

Chef's daily market soup, served with warm baguette.

Today's chef-crafted vegan soup, simmered with the season's best flavors (VG)

Baked Camembert infused with garlic and rosemary, served with toasted sourdough

Delicately smoked mackerel, served with pickled cucumber, crème fraîche, capers, and a wedge of lemon

Served pink, with Yorkshire pudding, roast potatoes, and rich red wine gravy

Free-range chicken with sage & onion stuffing, bread sauce & thyme gravy

With crackling, roasted apples & cider gravy

Whole roasted cauliflower with Dijon, rosemary, thyme, and breadcrumbs—a French roast style with British Sunday-lunch flair (VG)

Selection of French and English cured meats, pickles, and breads

Stilton, Brie de Meaux, Cheddar, grapes and chutney

Local cheeses, cured meats, chutney and rustic bread

A selection of prepared meats, olives, garlic prawns, and fries

Beer-battered haddock, minted peas, tartar sauce and a wedge of lemon

8oz sirloin steak, finished with house butter, served with skinny fries and dressed leaves

Chargrilled chicken breast crowned with smokey bacon, melted cheese and a rich coating of BBQ sauce served alongside coleslaw and skinny fries

Pan-fried fillet of sea bass over samphire and crushed new potatoes, finished with lemon beurre blanc

Crisp pastry filled with a chickpea-based "custard," asparagus spears, and tarragon (VG)