*Bar & Bistro * I have tried to produce an evening menu which is both stimulating for you, the diners, and also workable for me, the chef, with the kitchen facilities available. Whenever possible, I will take advantage of seasonal produce. All food is prepared “in house” except where clearly stated and my sauces are, generally, reductions using home-made stocks, wines and fresh herbs. The menu may be limited in choice but sometimes this can be a bonus. We have all, at some point, sat looking at a complicated menu, scratching our heads, wracked with indecision. I will also make timely changes to the menu which will keep it fresh and allow my regular customers to choose something different every time. Any favourites you may have will make a reappearance at some point and any personal requests will be considered carefully. I, personally, regard Bistro dining as an informal occasion, where stuffy restaurant rules don’t apply. I like my customers to feel relaxed and able to enjoy the food without the worry of following etiquette. If you want to pick it up with your hands or dip your bread in, please feel free to do so.
Bar and Bistro
Wednesday Chicken and Vegetable Soup Broccoli and Stilton Soup Minced Beef and Veg Pie, Chips, Veg and Gravy Ter… https://t.co/gmzjH2Cyv8
Saturday Minced Beef and Vegetable Pie Mash, Veg and Gravy Chicken and Mushroom Pasta Bake Crisp Gratin and Crust… https://t.co/PZluqX1mIs
Monday Club Lunch Tasty Lamb🐑 Hot Pot with Crispy Potatoes, Pickled Red Cabbage Crusty Bread Syrup Sponge and Cu… https://t.co/W48OjXnjZA
It's looking a bit bleak, weatherwise, tomorrow but we will strive to keep you dry and entertain you with the super… https://t.co/WXVU8wNH5N
Monday Club Lunch Toad in the Hole Potatoes, Veg and Gravy Profiteroles with Cream and Chocolate Sauce Cup of Te… https://t.co/E1yzI9dKgS
Friday Beef and Vegetable Pie, Mash, Veg and Gravy Curry Goat 🐐with Rice and Peas Breaded Escalope of Chicken 🐔wit… https://t.co/nzohBUhWVH