May 2026
The main event
Our May spring restaurant menu, including nibbles, starters, mains and sides.
Nibbles
- Homemade focaccia - olive oil & balsamic (VE)
- Marinated olives (VE)
- Chipolata - honey, wholegrain, spring onion (GF)
- Croquettes - leek, ham, smoked cheddar (GF)
To start
- Scotch egg - Herefordshire apple ketchup, pear, radish (GF)
- Hoisin pork belly - spring onion, radish, sesame (GF)
- Wye Valley asparagus - crispy poached egg, hollandaise sauce (V)
- Homemade soup of the day - garlic croutons, toasted sourdough (V)
The main event
- Herb crusted rump of lamb - sautéed potato, buttered spring cabbage, mint pea, squash puree, jus (GF*)
- Buttermilk chicken breast - fondant potato, purple sprouting, pancetta, garlic & parmesan sauce (GF)
- Baked hake - saffron potato, local asparagus, tomato & caper butter sauce (GF)
- Spring squash & sweet potato linguini - roasted garlic, chickpea, tarragon (VE)
On the side
- Parmesan & chive fries - truffle aioli (GF)
- Fries (GF), (VE)
- Charred broccoli, honey glazed chantenay carrots (GF), (VE)
- Rainbow salad (GF), (VE)