​​ FULL MENU ALSO AVAILABLE IN BAR AND GARDEN ON WEEKDAYS
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  2. Managing Director
  3. Managing Director
  4. Managing Director
                                                                                     

POT KILN MENUS

 BAR PLATES
2 Crispy Risotto Balls- Wild Mushroom & Venison with Plumb & Ginger Chutney £4.95
2 Crispy Risotto Balls - Laverstock Buffalo Mozzarella, Bacon & Tomato Salsa Ketchup £4.95

2 Crispy Risotto Balls - Apple Wood Smoked Cheddar and Sun Blushed Tomatoes £4.95
Pot Kiln Burger - Yattendon Venison & Royal Windsor Farm Beef with Melty Tunworth Cheese & Fries - £13.95

WARM CRUSTY ROLLS
All served with Green Salad & Salted Crisps
Smoked Ham Hock & Game Terrine £9.95
Melty Tunworth Cheese & Apple Cider Brandy Chutney £9.95
Roast Lamb, Pickled Cucumber, Mint Yogurt £9.95
Pulled Venison & Celeriac Remoulade £9.95

RESTAURANT MENU

STARTERS

Seasonal Soup - Cream of Broccoli, Watercress
and Crumbly Dorset Blue Vinny Cheese with Toasted Brioche £7.25 / V
Lincolnshire Poacher Cheese Soufflé, Whole Grain Mustard Sauce & Parmesan Crisp £8.95
Griddled Wood Pigeon Breast, Dry Cured Crispy Bacon, Black Pudding, Balsamic Glaze & Frisée £9.95
Sauté Mackerel Fillet & Horseradish Rillettes £9.25
Royal Farms Windsor Ham Hock & Caper Game Terrine, Real Ale Chutney, Toasted Brioche £8.95

MAIN PLATES - examples
Yattendon Venison, Royal Windsor Farm Beef & Tunworth Cheese Burger with Skinny Fries - £16.90
Forest Pie of Wild Mushrooms, Leeks and Celeriac with Potato Rosti, Buttered Greens and Red Wine Gravy £19.95 V
Pan Fried Fillet of Hampshire Chalk Stream Trout, Mash Potato, Courgette & Asparagus with Sauce Hollandaise  £21.95
Pavé Steak of Fallow (served pink), Creamy Mash, Greens, Crispy Shallots, Game Stuffing, Game Gravy £21.95
Pithivier Game Pie, Confit of Partidge, Potato Rosti, Celeriac Puree, Greens & Game Gravy £24.95

Vegan Kiln Hot Pot - Slow Roast Root Vegetables, Wild Mushrooms, White Wine Bulgar Wheat, Sage Onion Stuffing £16.95 V
'Seven Days Notice Required for Vegan and Allergy Meal Request"

SHARED PLATES FOR TWO
* Served with Sauté Potatoes, Glazed  Confit Carrots, Buttered Greens
Slow Cooked Shoulder of Yattendon Estate Venison with Red Currant & Game Gravy £48 *
Royal Windsor Farms Rib of Beef with Black Pepper & Wild Mushroom Sauce served Rare or Medium Rare £55 *

SIDE ORDERS - £2.95
Glazed Confit Carrots, Buttered Greens, Potato Rosti, Sauté Potatoes,
Mash, Fries,  Side Salad, Warm Bread & Butter,

CHEESES MAKERS PLATE - £10.95
BLUE MONDAY - Alex James from Blur named this cheese after his favourite New Order song
LINCOLNSHIRE POACHER - Richard Tagg's hard cow's milk cheese with rind resembling granite
SOMERSET RACHEL- Pete Humphries:  “smooth, curvaceous & slightly nutty” like my ex lover
ISLE OF AVALON - James Aldridge's pungent,  strong, creamy cheese reminiscent of smoked bacon


POT KILN PUDDINGS  - £7.50

Sticky Toffee Pudding & Cinnamon Ice Cream
Passion Fruit Cheesecake & Peach Ice Cream
Vanilla Trinity Cream & Hard Sugar Caramel / Creme Brulee
Dark Chocolate Exploading Mousse and Kirsch Cherries
Choice of Ice Creams of the Day - 2 Scoops £3.60

Affogato - scoops of vanilla ice cream "drowned" with hot espresso and a shot of Amaretto or liqueur of  choice

SUNDAY ROASTS FOR TWO
Roast Potatoes, Glazed Confit Carrots, Buttered Greens, Red Cabbage, Cauliflower Cheese, Yorkshire Pudding
Pan Roasted Royal Windsor Farms Fore Rib of Beef £48
Fall off the Bone & Crispy Skin Slow Roast Shoulder of Lamb £48

8 hour Braised Muntjac or Fallow Shoulder of Yattendon Estate Venison £48


  1. Managing Director
  2. Managing Director
  3. Managing Director
  4. Managing Director
  1. Managing Director
  2. Managing Director
  3. Managing Director
  4. Managing Director
OPENING TIMES

Mon/Wed/Thur
12:00 - 3:30
06.00 - 10.30

Friday
12.00 - 3.30
06.00 - 11.00

Saturday
12.00 - 11.00

Sunday
12:00 - 5.00

Last orders in Bar 20 min before closing time

FOOD ORDERS

weekdays
12.00 to 2.00
6.30  to 9.00


Saturday
12.00 to 2.30

6.00 TO 9.00

SUNDAY
12.00 TO 3.00

DOGS WELCOME EVERYWHERE


NEW YEARS EVE NOW FULLY BOOKED
sunday times december 2017

"Braised Muntjac Shoulder (£48 for two) is one of the best pub dishes in Britain, particularly with a Brick Kiln bitter rounded off with a sticky toffee pudding sundae."
michelin restaurant guide

"Good cooking, fresh ingredients, capably prepared - Simply a Good Meal"

the times newspaper

Top 100 UK Restaurant Guide Listing - 2017​ & 2018"

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the pot kiln management

Management - Katie Robinson / Marketing - Rocky Rockliff

Front of House Manager - Adam Molnar
Head Chef - Marton Harangozo

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