Bread and Wine


Thursday 29th November 2018

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Crispy Pig Skin and Brown Sauce
Radishes and Anchovy
Welsh Rarebit

To Start

Brown Shrimp, White Cabbage and Chervil
Cauliflower, Leek and Chickpea
Fennel and Berkswell
Braised Cuttlefish, Saffron and Aioli
Duck Liver and Foie Gras Toast
Quail and Chickpea
Ox Heart, Beetroot and Pickled Walnut
Crispy Pig’s Cheek, Dandelion and Radish
Roast Bone Marrow and Parsley Salad
Whole Crab and Mayonnaise

For the Main Course

Whole Roast Suckling Pig
feeds up to 18 guests. One week’s notice needed to guarantee availability. Each small pig costs £390.00 and serves up to 12 guests. Each medium pig costs £420.00 for up to 18 guests. Orders are not processed until we have received an advanced payment for that amount, which will then be deducted from the final bill. Please note that we cannot offer a refund for the advanced payment towards the final bill.
Braised Duck Leg, Carrots and Aioli
Spiced Rabbit and Offal Pie
Roast Lamb, Turnips and Anchovy
Whole Baked Fish on Green and White Vegetables
Roast Dexter Beef, Spinach and Coolea
Hake and Leek Pie
Fennel and Berkswell, Dandelion and Pickled Walnut
Courgettes, White Beans and Goat’s Curd

Side Orders


Finally, for Dessert

Eccles Cake and Lancashire Cheese
Treacle Tart and Crème Fraîche
Twice Baked Chocolate Cake
Quince and Sherry Trifle
Autumn Fruit Crumble and Jersey Cream
Cheese and Oatcakes
Sorbet and Polish Vodka

Thursday 29th November 2018

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