Wheatsheaf Inn

The Collector Vermouth, Campari, Soda

Sloe Gin, Campari, Sweet Vermouth

Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice

with Creme Fraiche, Capers & Shallots

with White Wine, Shallots & Parsley

with Capers, Parsley & Sourdough Toast

with Grain Mustard

with Pickles & Toast

with Neal's Yard Goats' Curd, Lentils, Hazelnuts

with Mashed Potatoes, Bacon, Sage & Caramelized Onion Jus

with Soft Polenta, Garlic, Parsley & Parmesan

with Mashed Potatoe & Kale

with Puy Lentils, Root Vegetables & Smoked Lardons

with Fries, Crushed Peas & Tartar Sauce

with Brown Butter, Shrimp & Sea Vegetables

with Braised Red Cabbage & Red Wine Jus

with Spiced Pumpkin, Roasted Red Onion & Chilli Dressing

One of Britain's best known cheeses made with an ideal balance of fruity veins and creamy paste

A cheese to sit down and eat rather than nibble at, a balance of rich mineral flavours and acidity with a crumbly texture that's not overly dry

The texture of the paste is soft and yolky with a glossy appearance. The rind, which is washed with salt water several times during maturation, is peachy in colour often with a secondary bloom of delicate white geotrichum

A taste and texture ranging from grassy, bright and silky to earthy and fudgey. When slightly mature the long savoury flavours coat the mouth

A Soft cheese made at an altitude of only 50ft from exclusively Normande Cows

One of the world's oldest surviving cheese recipes, with written references to this un-cooked, pressed curd cheese from the Auvergne dating back 2000 years to the time of the Gauls

Made year round in the mountains from the Maneche rousse and Maneche Noir Sheep, uncooked and made through pressing, it is smooth, creamy and firm

Raw Sheep's milk, Traditional Rennet Rich, creamy and sharp, tangy, salty in flavour

with Vanilla Ice Cream

with Salted Caramel Sauce & Vanilla Ice Cream

with Vanilla Ice Cream and Custard

with Creme Fraiche & Autumn Fruits

with Vanilla Ice Cream

with Oatcakes & Chutney

Chateau Filhot 2nd Grand Cru Classe, 2009

Domaine Bousquet, Argentina, 2013

The Collector Vermouth, Campari, Soda

Sloe Gin, Campari, Sweet Vermouth

Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice

with a Glass of English Nyetimber

with Creme Fraiche, Capers & Shallots

with White Wine, Shallots & Parsley

with Capers, Parsley & Sourdough Toast

with Grain Mustard

with Pickles & Toast

with Black Truffle & Parmesan

with Kale & Pomegranate

with Neal's Yard Goats' Curd, Lentils, Hazelnuts

with Mashed Potatoes, Bacon, Sage & Caramelized Onion Jus

with Soft Polenta, Garlic, Parsley & Parmesan

with Mashed Potatoe & Kale

with Puy Lentils, Root Vegetables & Smoked Lardons

with Fries, Crushed Peas & Tartar Sauce

with Brown Butter, Shrimp & Sea Vegetables

with Braised Red Cabbage & Red Wine Jus

with Pig's in Blanket & Bread Sauce or Fries, Watercress & Salad

with Crackling & Cider Mustard Cream

with a Yorkshire Pudding & Horseradish

Gratin Dauphinoise, Green Sauce

with Conserves Netherend Butter

Black Pudding, Grilled Tomato

The Collector Vermouth, Campari, Soda

Sloe Gin, Campari, Sweet Vermouth

Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice

with Creme Fraiche, Capers Shallots

with White Wine, Shallots Parsley

with Capers, Parsley Sourdough Toast

with Grain Mustard

with Pickles Toast

with Neal's Yard Goats' Curd, Lentils, Hazelnuts

with Mashed Potatoes, Bacon, Sage Caramelized Onion Jus

with Soft Polenta, Garlic, Parsley Parmesan

with Mashed Potatoe Kale

with Puy Lentils, Root Vegetables Smoked Lardons

with Fries, Crushed Peas Tartar Sauce

with Brown Butter, Shrimp Sea Vegetables

with Braised Red Cabbage Red Wine Jus

with Spiced Pumpkin, Roasted Red Onion Chilli Dressing

One of Britain's best known cheeses made with an ideal balance of fruity veins and creamy paste

A cheese to sit down and eat rather than nibble at, a balance of rich mineral flavours and acidity with a crumbly texture that's not overly dry

The texture of the paste is soft and yolky with a glossy appearance. The rind, which is washed with salt water several times during maturation, is peachy in colour often with a secondary bloom of delicate white geotrichum

A taste and texture ranging from grassy, bright and silky to earthy and fudgey. When slightly mature the long savoury flavours coat the mouth

A Soft cheese made at an altitude of only 50ft from exclusively Normande Cows

One of the world's oldest surviving cheese recipes, with written references to this un-cooked, pressed curd cheese from the Auvergne dating back 2000 years to the time of the Gauls

Made year round in the mountains from the Maneche rousse and Maneche Noir Sheep, uncooked and made through pressing, it is smooth, creamy and firm

Raw Sheep's milk, Traditional Rennet Rich, creamy and sharp, tangy, salty in flavour

with Vanilla Ice Cream

with Salted Caramel Sauce Vanilla Ice Cream

with Vanilla Ice Cream and Custard

with Creme Fraiche Autumn Fruits

with Vanilla Ice Cream

with Oatcakes Chutney

Chateau Filhot 2nd Grand Cru Classe, 2009

Domaine Bousquet, Argentina, 2013

The Collector Vermouth, Campari, Soda

Sloe Gin, Campari, Sweet Vermouth

Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice

with a Glass of English Nyetimber

with Creme Fraiche, Capers Shallots

with White Wine, Shallots Parsley

with Capers, Parsley Sourdough Toast

with Grain Mustard

with Pickles Toast

with Black Truffle Parmesan

with Kale Pomegranate

with Neal's Yard Goats' Curd, Lentils, Hazelnuts

with Mashed Potatoes, Bacon, Sage Caramelized Onion Jus

with Soft Polenta, Garlic, Parsley Parmesan

with Mashed Potatoe Kale

with Puy Lentils, Root Vegetables Smoked Lardons

with Fries, Crushed Peas Tartar Sauce

with Brown Butter, Shrimp Sea Vegetables

with Braised Red Cabbage Red Wine Jus

with Pig's in Blanket Bread Sauce or Fries, Watercress Salad

with Crackling Cider Mustard Cream

with a Yorkshire Pudding Horseradish

Gratin Dauphinoise, Green Sauce

with Conserves & Netherend Butter

Black Pudding, Grilled Tomato

The Collector Vermouth, Campari, Soda

Sloe Gin, Campari, Sweet Vermouth

Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice

with Creme Fraiche, Capers & Shallots

with White Wine, Shallots & Parsley