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Luke’s Cheese Bread
A comforting recipe from our head chef
Gazpacho
Potted Cromer Crab
Spicy Spinach Dip
Smoked haddock scotch egg with pub piccalilli & malted parsnip milk
Smoked Haddock Scotch Egg, pub piccalilli & malted parsnip milk
Rutland Water Trout Brandade
Asparagus, poached egg, crispy bacon, Hollandaise sauce and Parmesan
Mushroom & Lincolnshire poacher rarebit on toasted bread
Stilton beignets with Bramley apple sauce
Stilton Beignets, Bramley apple sauce
Ravioli of sweet potato with pine nuts, goats' cheese and brown butter
A delicious vegetarian dish
Black pudding and leek patties
Black pudding & leek patties
Venison Tartare, Orange, Bramble & Hazelnut
A very pretty venison dish
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