*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
Monday Club Lunch Chicken Cacciatore with Crusty Bread and Butter Treacle Tart and Custard Cup of Tea or Coffee… https://t.co/dBev2COWLq
Throughout December, we will be serving a Christmas lunch of traditional Turkey Roast and all the trimmings, follow… https://t.co/jDwnIp0sSX
Monday Club Lunch Slow roasted Belly Pork with Crisp Crackling, Apple Sauce, Stuffing, Mash and Gravy Home Cooked… https://t.co/lcm8NgspIG
Just enjoying the last of the bubble and Squeak with Smoked Streaky Bacon and Softly Poached Free Range Egg. Glass… https://t.co/4GoQ2YB18g
Friday (continued) Mushroom Omelette with Minted New Potatoes and Garden Peas Bubble and Squeak with Smoked Strea… https://t.co/pUXpeTwvPv
Friday Spicy Mexican Enchiladas with Chicken, Pork and Peppers, topped with Tomatoes and Cheddar Sausages and Mas… https://t.co/3Tvutm38y4