더 포레스터스 암즈

Berkswell is a hard cheese and was developed from a traditional Caerphilly recipe but adapted and matured for 4-8 months. It is close textured, silky, full, rich with light sweet flavour

Selected cheeses are matured for between 18 and 24 months to develop a deep, complex flavour and a smooth, lingering aftertaste, often with a hint of sweetness

Charles Martell coats this cheese in toasted hops which not only imparts flavour but also helps to keep the cheese moist, rich and creamy with a hint of lemon

Gubbeen is a lightly oak smoked cheese by Chris Jepson at Goleen's harbour. A silky, pliable textured and light smoked flavour. Smoked naturally over oak wood chippings

Made at Sharpham farm from a mixture of goat's milk and cows milk cream, this luxurious cheese is a perfect accompaniment to summer fruits

This firm, meaty blue won a gold medal at the 2009 World Cheese Awards. It has a strong, creamy flavour and a deep powerful and spicy finish

with English butter, oil & balsamic and tomato aioli

with sweet peppers, silver skin onions, chilli and cumin

£1 supplement

£1 supplement with Prosecco

Please ask server our see our specials board

Served with heritage potatoes, samphire and a lightly spiced mussel and crab cream

Served with pork, sage and onion stuffing, pigs in blankets, sautéed brussels with lardons and chestnuts and dripping roasted potatoes

served with crackling, garden pea and fresh mint puree, tartar sauce, caramelised lemon and served with thick cut king Edward chips; and scraps!! Gluten free batter can be provided

Served with pomme frites and roasted cherry vine tomatoes and jus

With Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips. Topping: Salad, Smoked bacon, black pudding, double yolk fried egg, onion rings, confit mushrooms

poppy seed and three-bean vegan burger with guacamole served in a vegan bun and skinny frites

with chicory, roasted kabocha pumpkin, confit wild garlic, poppy seeds and Kalamata olive dressing

with wild Alaskan salmon roe and a fresh parsley, garlic, sea rosemary and lemon cream

with a wholegrain and honey butter, Served with king Edward thick cut chips, double hens egg and side salad

Served with candied red cabbage, truffled dauphinoise potatoes and jus

Served with rosemary fondant potato, roasted winter vegetables and a port jus

served with Swiss cave-aged gruyere croutes

with garlic and thyme, served with garlic toasts and fig and date chutney (Gluten free bread can be provided)

with crackling and toasted sesame seeds

served with toasted brioche and piccalilli (Gluten free bread can be provided)

served with tomato aioli and charred lemon

with crunchy Teriyaki and honey dressed Asian slaw

served with tomato aioli

With white wine, shallots, garlic and clotted cream

winter squash and Israeli couscous risotto, Served with roasted romanesco and piquillo pepper coulis

with sake spiked ponzu sauce

served with baby gem lettuce and rose harissa mayonnaise

with chargrilled artichoke, caperberries and a lemon and dill cream

Please ask server to our see our specials board

served with pork, sage and onion stuffing, pigs in blankets, sautéed Brussels with lardons and chestnuts and dripping roasted potatoes

served with crackling, garden pea and fresh mint puree, tartar sauce, caramelised lemon and served with thick cut king Edward chips; and scraps!! (Gluten free batter can be provided)

Served with pomme frites and roasted cherry vine tomatoes and jus

poppy seed and three-bean vegan burger with guacamole served in a vegan bun and skinny frites

With Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips. Topping: Salad, Smoked bacon, black pudding, double yolk fried egg, onion rings, confit mushrooms

with wild Alaskan salmon roe and fresh parsley, garlic, sea rosemary and lemon cream

with a wholegrain and honey butter, Served with king Edward thick cut chips, double hens egg and side salad

with chicory, roasted kabocha pumpkin, confit wild garlic, poppy seeds and Kalamata olive dressing

with rosemary fondant potato, roasted winter vegetables and a port jus

served with ice cream

with lemon curd and fresh raspberry coulis

with Cornish clotted cream

Served with vanilla ice cream and toffee sauce

Please ask your server. Served with custard, double cream or vanilla ice cream

One scoop of a sorbet of your choice served with chilled Chase Vodka (£1 supplement)

One scoop of vanilla ice cream served with hot espresso and Amaretto (£1 supplement)

2 scoops and served with a white and milk chocolate tuile

Served with Carrs water biscuit (Gluten Free can be provided) and quince paste. All cheese provided by Teddington cheese

Served with Swiss cave-aged Gruyere croutes

with garlic and thyme, served with garlic toasts and fig and date chutney (Gluten free bread can be provided)

with crackling and toasted sesame seeds

served with toasted brioche and piccalilli (Gluten free bread can be provided)

served with tomato aioli and charred lemon

with crunchy Teriyaki and honey dressed Asian slaw

Served with tomato aioli

With white wine, shallots, garlic and clotted cream

Served with roasted romanesco and piquillo pepper coulis

with Sammy's sake spiked ponzu sauce

served with baby gem lettuce and rose harissa mayonnaise

with chargrilled artichoke, caperberries and a lemon and dill cream

smoked bacon, red onion and grain mustard mayonnaise

with concasse tomato and smoked paprika aioli

with roasted vine tomatoes and Worcestershire sauce

with fresh horseradish cream - £1.50 supplement

with baked apple sauce

with Montgomery cheddar

Bacon £1 supplement

with tomato sauce and mayonnaise

Please ask server for our current sausage choice - £2 supplement

With tomato sauce and mayonnaise. Add extra cheese +£0.75p

3 egg omelette served with skinny fries and a petit dressed salad

with house dressing

Please ask server

with a complimentary soft drink

Served on white or brown toasted farmhouse bread or ciabatta with dressed mixed leaf salad. Also available as a salad = (S) £1 supplement

smoked bacon, red onion and grain mustard mayonnaise

with concasse tomato and smoked paprika aioli

with roasted vine tomatoes and Worcestershire sauce

with fresh horseradish cream - £1.50 supplement

with baked apple sauce

with Montgomery cheddar

Bacon £1 supplement

served with crackling, garden pea and fresh mint puree, tartar sauce, caramalised lemon and served with thick cut king Edward chips, and scraps!! Gluten Free batter can be provided

with guacamole served in a double seeded cream brioche bun and skinny frites

with Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips

Please ask server our see our specials board

Served with heritage potatoes, samphire and a lightly spiced mussel and crab cream

Served with pork, sage and onion stuffing, pigs in blankets, sautéed brussels with lardons and chestnuts and dripping roasted potatoes

served with crackling, garden pea and fresh mint puree, tartar sauce, caramelised lemon and served with thick cut king Edward chips; and scraps!! Gluten free batter can be provided

Served with pomme frites and roasted cherry vine tomatoes and jus

With Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips. Topping: Salad, Smoked bacon, black pudding, double yolk fried egg, onion rings, confit mushrooms

poppy seed and three-bean vegan burger with guacamole served in a vegan bun and skinny frites

with chicory, roasted kabocha pumpkin, confit wild garlic, poppy seeds and Kalamata olive dressing

with wild Alaskan salmon roe and a fresh parsley, garlic, sea rosemary and lemon cream

with a wholegrain and honey butter, Served with king Edward thick cut chips, double hens egg and side salad

Served with candied red cabbage, truffled dauphinoise potatoes and jus

Served with rosemary fondant potato, roasted winter vegetables and a port jus

served with ice cream

with lemon curd and fresh raspberry coulis

with Cornish clotted cream

Served with vanilla ice cream and toffee sauce

Please ask your server. Served with custard, double cream or vanilla ice cream

One scoop of a sorbet of your choice served with chilled Chase Vodka (£1 supplement)

One scoop of vanilla ice cream served with hot espresso and Amaretto (£1 supplement)

2 scoops and served with a white and milk chocolate tuile

Served with Carrs water biscuit (Gluten Free can be provided) and quince paste. All cheese provided by Teddington cheese

smoked bacon, red onion and grain mustard mayonnaise

with concasse tomato and smoked paprika aioli

with roasted vine tomatoes and Worcestershire sauce

with fresh horseradish cream - £1.50 supplement

with baked apple sauce

with Montgomery cheddar

Bacon £1 supplement

with tomato sauce and mayonnaise

Please ask server for our current sausage choice - £2 supplement

With tomato sauce and mayonnaise. Add extra cheese +£0.75p

3 egg omelette served with skinny fries and a petit dressed salad

with house dressing

Please ask server

Berkswell is a hard cheese and was developed from a traditional Caerphilly recipe but adapted and matured for 4-8 months. It is close textured, silky, full, rich with light sweet flavour

Selected cheeses are matured for between 18 and 24 months to develop a deep, complex flavour and a smooth, lingering aftertaste, often with a hint of sweetness

Charles Martell coats this cheese in toasted hops which not only imparts flavour but also helps to keep the cheese moist, rich and creamy with a hint of lemon

Gubbeen is a lightly oak smoked cheese by Chris Jepson at Goleen's harbour. A silky, pliable textured and light smoked flavour. Smoked naturally over oak wood chippings

Made at Sharpham farm from a mixture of goat's milk and cows milk cream, this luxurious cheese is a perfect accompaniment to summer fruits

This firm, meaty blue won a gold medal at the 2009 World Cheese Awards. It has a strong, creamy flavour and a deep powerful and spicy finish

with English butter, oil balsamic and tomato aioli

with sweet peppers, silver skin onions, chilli and cumin

£1 supplement

£1 supplement with Prosecco

served with Swiss cave-aged gruyere croutes

with garlic and thyme, served with garlic toasts and fig and date chutney (Gluten free bread can be provided)

with crackling and toasted sesame seeds

served with toasted brioche and piccalilli (Gluten free bread can be provided)

served with tomato aioli and charred lemon

with crunchy Teriyaki and honey dressed Asian slaw

served with tomato aioli

With white wine, shallots, garlic and clotted cream

winter squash and Israeli couscous risotto, Served with roasted romanesco and piquillo pepper coulis

with sake spiked ponzu sauce

served with baby gem lettuce and rose harissa mayonnaise

with chargrilled artichoke, caperberries and a lemon and dill cream

Please ask server to our see our specials board

served with pork, sage and onion stuffing, pigs in blankets, sautéed Brussels with lardons and chestnuts and dripping roasted potatoes

served with crackling, garden pea and fresh mint puree, tartar sauce, caramelised lemon and served with thick cut king Edward chips; and scraps!! (Gluten free batter can be provided)

Served with pomme frites and roasted cherry vine tomatoes and jus

poppy seed and three-bean vegan burger with guacamole served in a vegan bun and skinny frites

With Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips. Topping: Salad, Smoked bacon, black pudding, double yolk fried egg, onion rings, confit mushrooms

with wild Alaskan salmon roe and fresh parsley, garlic, sea rosemary and lemon cream

with a wholegrain and honey butter, Served with king Edward thick cut chips, double hens egg and side salad

with chicory, roasted kabocha pumpkin, confit wild garlic, poppy seeds and Kalamata olive dressing

with rosemary fondant potato, roasted winter vegetables and a port jus

Served with Swiss cave-aged Gruyere croutes

with garlic and thyme, served with garlic toasts and fig and date chutney (Gluten free bread can be provided)

with crackling and toasted sesame seeds

served with toasted brioche and piccalilli (Gluten free bread can be provided)

served with tomato aioli and charred lemon

with crunchy Teriyaki and honey dressed Asian slaw

Served with tomato aioli

With white wine, shallots, garlic and clotted cream

Served with roasted romanesco and piquillo pepper coulis

with Sammy's sake spiked ponzu sauce

served with baby gem lettuce and rose harissa mayonnaise

with chargrilled artichoke, caperberries and a lemon and dill cream

with a complimentary soft drink

Served on white or brown toasted farmhouse bread or ciabatta with dressed mixed leaf salad. Also available as a salad = (S) £1 supplement

smoked bacon, red onion and grain mustard mayonnaise

with concasse tomato and smoked paprika aioli

with roasted vine tomatoes and Worcestershire sauce

with fresh horseradish cream - £1.50 supplement

with baked apple sauce

with Montgomery cheddar

Bacon £1 supplement

served with crackling, garden pea and fresh mint puree, tartar sauce, caramalised lemon and served with thick cut king Edward chips, and scraps!! Gluten Free batter can be provided

with guacamole served in a double seeded cream brioche bun and skinny frites

with Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips

Please ask server our see our specials board

Served with heritage potatoes, samphire and a lightly spiced mussel and crab cream

Served with pork, sage and onion stuffing, pigs in blankets, sautéed brussels with lardons and chestnuts and dripping roasted potatoes

served with crackling, garden pea and fresh mint puree, tartar sauce, caramelised lemon and served with thick cut king Edward chips; and scraps!! Gluten free batter can be provided

Served with pomme frites and roasted cherry vine tomatoes and jus

With Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips. Topping: Salad, Smoked bacon, black pudding, double yolk fried egg, onion rings, confit mushrooms

poppy seed and three-bean vegan burger with guacamole served in a vegan bun and skinny frites

with chicory, roasted kabocha pumpkin, confit wild garlic, poppy seeds and Kalamata olive dressing

with wild Alaskan salmon roe and a fresh parsley, garlic, sea rosemary and lemon cream

with a wholegrain and honey butter, Served with king Edward thick cut chips, double hens egg and side salad

Served with candied red cabbage, truffled dauphinoise potatoes and jus

Served with rosemary fondant potato, roasted winter vegetables and a port jus

served with ice cream

with lemon curd and fresh raspberry coulis

with Cornish clotted cream

Served with vanilla ice cream and toffee sauce

Please ask your server. Served with custard, double cream or vanilla ice cream

One scoop of a sorbet of your choice served with chilled Chase Vodka (£1 supplement)

One scoop of vanilla ice cream served with hot espresso and Amaretto (£1 supplement)

2 scoops and served with a white and milk chocolate tuile

Served with Carrs water biscuit (Gluten Free can be provided) and quince paste. All cheese provided by Teddington cheese

smoked bacon, red onion and grain mustard mayonnaise

with concasse tomato and smoked paprika aioli

with roasted vine tomatoes and Worcestershire sauce

with fresh horseradish cream - £1.50 supplement

with baked apple sauce

with Montgomery cheddar

Bacon £1 supplement

with tomato sauce and mayonnaise

Please ask server for our current sausage choice - £2 supplement

With tomato sauce and mayonnaise. Add extra cheese +£0.75p

3 egg omelette served with skinny fries and a petit dressed salad

with house dressing

Please ask server

Berkswell is a hard cheese and was developed from a traditional Caerphilly recipe but adapted and matured for 4-8 months. It is close textured, silky, full, rich with light sweet flavour

Selected cheeses are matured for between 18 and 24 months to develop a deep, complex flavour and a smooth, lingering aftertaste, often with a hint of sweetness

Charles Martell coats this cheese in toasted hops which not only imparts flavour but also helps to keep the cheese moist, rich and creamy with a hint of lemon

Gubbeen is a lightly oak smoked cheese by Chris Jepson at Goleen's harbour. A silky, pliable textured and light smoked flavour. Smoked naturally over oak wood chippings

Made at Sharpham farm from a mixture of goat's milk and cows milk cream, this luxurious cheese is a perfect accompaniment to summer fruits

This firm, meaty blue won a gold medal at the 2009 World Cheese Awards. It has a strong, creamy flavour and a deep powerful and spicy finish

with English butter, oil & balsamic and tomato aioli

with sweet peppers, silver skin onions, chilli and cumin

£1 supplement

£1 supplement with Prosecco

served with Swiss cave-aged gruyere croutes

with garlic and thyme, served with garlic toasts and fig and date chutney (Gluten free bread can be provided)

with crackling and toasted sesame seeds

served with toasted brioche and piccalilli (Gluten free bread can be provided)

served with tomato aioli and charred lemon

with crunchy Teriyaki and honey dressed Asian slaw

served with tomato aioli

With white wine, shallots, garlic and clotted cream

winter squash and Israeli couscous risotto, Served with roasted romanesco and piquillo pepper coulis

with sake spiked ponzu sauce

served with baby gem lettuce and rose harissa mayonnaise

with chargrilled artichoke, caperberries and a lemon and dill cream

Please ask server to our see our specials board

served with pork, sage and onion stuffing, pigs in blankets, sautéed Brussels with lardons and chestnuts and dripping roasted potatoes

served with crackling, garden pea and fresh mint puree, tartar sauce, caramelised lemon and served with thick cut king Edward chips; and scraps!! (Gluten free batter can be provided)

Served with pomme frites and roasted cherry vine tomatoes and jus

poppy seed and three-bean vegan burger with guacamole served in a vegan bun and skinny frites

With Montgomery cheddar cheese, served in a double seeded cream brioche bun with our king Edward thick cut chips. Topping: Salad, Smoked bacon, black pudding, double yolk fried egg, onion rings, confit mushrooms

with wild Alaskan salmon roe and fresh parsley, garlic, sea rosemary and lemon cream

with a wholegrain and honey butter, Served with king Edward thick cut chips, double hens egg and side salad

with chicory, roasted kabocha pumpkin, confit wild garlic, poppy seeds and Kalamata olive dressing

with rosemary fondant potato, roasted winter vegetables and a port jus

Served with Swiss cave-aged Gruyere croutes

with garlic and thyme, served with garlic toasts and fig and date chutney (Gluten free bread can be provided)

with crackling and toasted sesame seeds

served with toasted brioche and piccalilli (Gluten free bread can be provided)

served with tomato aioli and charred lemon

with crunchy Teriyaki and honey dressed Asian slaw

Served with tomato aioli

With white wine, shallots, garlic and clotted cream

Served with roasted romanesco and piquillo pepper coulis

with Sammy's sake spiked ponzu sauce

served with baby gem lettuce and rose harissa mayonnaise

with chargrilled artichoke, caperberries and a lemon and dill cream