Restaurant

Mild curried parsnip soup with spiced bhaji scraps, lime crème fraiche and herb oil.

Sage Yorkshire pudding with braised ox cheek, red onion marmalade, crispy sage, Henderson’s and beef jus.

Breast of wood pigeon with black pudding bon bons, apple and celeriac puree, chicory, marmite dressing, remoulade and celeriac crisps.

Sykes House Farm ham hock, pig cheek and dill pickle terrine with pea and ham puree, shoots, frickle and piccalilli onions.

Beetroot carpaccio with toasted walnuts, whipped ricotta, pickled shallots, beetroot ketchup, watercress and maple dressing.

Butternut squash risotto with pickled girolles, toasted pumpkin seeds, shoots and her oil.

Smoked haddock and leek bon bon, roast cauliflower puree, Lincolnshire Poacher’s crumb & leek oil.

British beef steak & ale pie with hand cut chips, braised red cabbage, steamed greens and ale gravy. (30 minutes cooking time if not ordering a starter)

Beer battered haddock and chips with dill tartare sauce, minted mushy peas and lemon.

Star Inn fish pie with Lincolnshire Poacher’s cheese, herby mash and greens.

Cumberland curl sausage with creamy mash red onion marmalade, crispy bacon, cavolo nero and gravy.

Laverack’s aged ribeye steak with bearnaise sauce, roast garlic tomato, chips, house pickles and watercress salad.

Laverack’s aged sirloin steak with green peppercorn sauce, ox tongue fritter, chips, house pickles and watercress salad.

Rosemary and garlic beef bavette with Tewksbury mustard sprouts, smoked garlic potato hash, soubise and red wine jus.

Roast cod loin with samphire pakora, lime pickle, spinach potato, masala sauce and coriander.

Duck breast with red cabbage puree, roast sweet potato, savoy cabbage, poached plum, pickled walnut ketchup and duck jus.

Roast lamb rump with glazed parsley root, confit garlic rosti, parsley root puree, cured belly, peas and lamb sauce.

Paprika roast cauliflower steak, butterbean pureè, miso cauliflower, chimichurri, toasted almonds and black garlic ketchup.

Honeyed tart tatin with lemon and caper salsa Verde, toasted feta, carrot puree and carrot crisps.