Sunday lunch

Our menus change constantly throughout the year with the
seasons and daily as local produce becomes available

Due to the high demand for tables at Sunday lunch, there is a minimum charge of £15/head for children.

Sample menu
Sunday Lunch

Starters
Wild local wood pigeon, locally cured bacon and black pudding salad £6.95

Honey roasted beetroot salad with walnuts and English goat’s cheese £6.00

Potted Brixham crab and organic salmon with home pickled cucumber £6.50

Dry aged Serrano ham with homemade fig chutney, piccalilli &
our own bread (for two people) £14.00

Homemade pea soup with shavings of air dried ham & mint oil £5.50

Mains
Pavé of Berkshire Roe deer with pomme purée and peppercorn sauce £16.00

Fanny Paget’s roast pork with roast potatoes, parsnips, braised red cabbage,
creamed spinach & homemade apple sauce £1450

Wild local rabbit, slow cooked with lemon, rosemary, olive oil and garlic,
served with sautéed potatoes £14.50

Melanzane - grilled aubergine stuffed with parmesan & mozzarella,
fresh tomato sauce & topped with melted cheese £112.50

Fillet of sea bream with ratte potatoes, baby spinach leaves
& salsa verde £14.00

Side orders £2.85:
Sautéed potatoes | Mixed leaf salad | Red cabbage | Kale

An optional service charge of 10% is added to your bill. Prices are inclusive of VAT at 17.5%

About 90% of all our venison is shot by Mike himself who gets up regularly at 4am to go stalking with Sassy!
We always state the type of venison on the menu, be it Fallow, Roe, Muntjac, Sika, Red etc.

All other game, as well as pork, beef and chicken comes from local producers, local estates etc. and is processed for us by Vicars Game Dealers at Ashampstead. Their farm shop is well worth a visit.

A pavé (French for tile or slab) is a French cut of meat; the individual muscles of the haunch are separated lengthways resulting in a virtually fat free ‘slab’ of meat, fillet-like in texture but with flavour since it comes from the leg.

For those of you not used to eating rabbit, please be aware that it does contain some bones but we hope you agree that the delicious meat is well worth the effort!

As much as possible and depending on the seasons, we use salad and vegetables grown in our kitchen garden.

Most of our mushrooms are foraged for by Mike and the chefs, who have become experts in finding secret locations in the surrounding woods and commons.

All the fish we buy in is caught by day boats operating out of Brixham, and is incredibly fresh. When we can get them, we also use river trout, pike and Kennet crayfish, which we catch ourselves.

Last modified: 12-Nov-2008