​​    MENUS FOR ALL SEASONS / GAME AVAILABILITY VARIES
                                                                                     

POT KILN SAMPLE DISHES
Please note that dishes and prices might fluctuate depending on the seasonal availability of wild game



WARM CIABATTA ROLLS £9.95 / Served in Bar & Garden only
Smoked Ham & Game Terrine, Whole Grain Mustard Mayo
Pork Chipolatas with Caramelised Onion
Lincolnshire Poacher Cheese & Real Ale Chutney
Roast Lamb, Pickled Cucumber, Mint Yogurt
Pulled Venison & Celeriac Remoulade
All served with Green Salad & Vegetable Crisps


STARTERS
Warm Bread & French butter £2.95
Cream of Cauliflower Cheese Soup, Brioche £7.25
Caramailised Shallots & Goat Curd Tart - £8.95
Hot Smoked Salmon, Apple & Celeriac Remoulade £8.95
Wood Pigeon Salad with Crispy Bacon, Black Pudding, Balsamic Glaze £9.95
Beetroot Cured Gravadlax, Horseradish Cream, Pickled Cucumber £9.95
Ham Hock & Game Terrine, Real Ale Chutney, Toasted Brioche £8.95


MAIN COURSES
Venison Burger with Cheddar, House Coleslaw & Fries £15.75
Wild Mushroom & Cauliflower Gnocchi. Parmesan Crisp £17.95
Venison & Mushroom Pie, Thyme Suet Crust, Seasonal Roasted Vegetables £18.95
Lamb Rump, Grilled Cherry Tomatoes, Fondant Potatoes, Redcurrant Wine Gravy £21.50
Pan Fried Fillet of Cod, Caramelised Endive, Cauliflower Purée, Pine Nuts & Golden Raisin Dressing £21.95
Pavé of Venison, Creamy Mash, Cavolo Nero, Game Stuffing, Red Wine Gravy £21.95
New Season Partridge, Sage Stuffing, Bubble & Squeak, Bread Sauce, Chipolatas £24.95


SHARED PLATE FOR TWO £27.50 per person
Rib of Beef, Black Cabbage, Creamed Horseradish, Mashed Potatoes

Shoulder of Pang Valley Muntajac, honey glaze, bacon, crispy shallots, mashed potato

SIDE ORDERS £3.75
Tenderstem Broccoli, Glazed Carrots, Slow Roast Celeriac, Mashed Potatoes




POT KILN PUDDINGS - £7.50

Sticky Toffee Pudding & Clotted Vanilla Ice Cream / Apple and Berry Crumble, Peach Ice Cream
Sherry & Berry Triffle / Creme Brulé

BRITISH ARTISAN CHEESES - £9.95

BLUE MONDAY
Alex James from Blur named this cheese after his favourite New Order song but here is absolutely
nothing that will make you unhappy about this masterpiece.

LINCOLNSHIRE POACHER
Hard unpasteurised cow's milk cheese with a rind resembling granite by cheesemaker Richard Tagg.

SOMERSET RACHEL
Made by Pete Humphries at White Lake Cheese and named after an old flame whom he
describes as “smooth, curvaceous and slightly nutty”.

ISLE OF AVALON
Pungent English cheese from James Aldridge’s farm in Godstone, Surrey using traditional French washing
methods to create a strong, smelly, creamy cheese with a vibrant orange exterior and a flavour reminiscent of smoked bacon.


SUNDAY ROASTS

Served in Restaurant 12 to 2.30 & only in Bar if meal is pre-ordered and space available

Roast Fore Rib of Beef with Creamed Horseradish Sauce (for 2) - £48
Slow Roasted Shoulder of Lamb with Mint Sauce (for 2) - £48
Shoulder of Marinaded Muntjac with Red Currant Jelly (for 2) - £48



All Roasts are served with Grain Mustard Cauliflower Cheese, Honey Roasted Celeric,
Red Cabbage, Glazed Chantenay Carrots, Yorkshire Pudding, Roast Potatoes & Wine Gravy


Please say if you have any allergies before ordering - Thank You!
WILD RABBIT TERRINE
River Test Chalk Stream trout
PANG VALLEY MUNTJAC CHOPS
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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
7.00  to 9.00


Saturday
12.00 to 2.30

7.00 TO 9.00

SUNDAY
12.00 TO 2.45

CLOSED TUESDAYS


financial times october 17

"In unpretentious surroundings, expect to see a small selection of superb game, treated

with skill and honour." 
michelin restaurant guide

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

SUNDAY TIMES DECEMBER 17

"The braised Muntjac Shoulder (£48 for two) is one of the best pub dishes in Britain, particularly when paired with a Brick Kiln bitter rounded off with a sticky toffee pudding sundae."
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the pot kiln management

Commercial Partner
- Katie Robinson
Managing Partner - Rocky Rockliff
Food Director - Mike Robinson

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Well behaved dogs welcome in Bar & Restaurant