The Menu

A rich beef and red wine ragù with carrots, leeks, garlic and aromatic herbs, layered with pasta and a creamy Cheddar béchamel. Served with garlic bread, chips and rocket salad.

Tender lamb cooked with carrots, leeks and onions in a rich savoury sauce, topped with smooth, creamy potato and a touch of cheese. Served with seasonal vegetables and gravy.

Lamb shank cooked for seven hours to achieve a succulent, fall-off-the-bone texture, bathed in a rich and velvety red wine and redcurrant sauce. Served with garlic mashed potato and seasonal vegetables.

Seasoned minced beef slowly cooked with carrots, leeks and onions in a rich savoury gravy, topped with creamy mashed potato and melted Cheddar. Served with seasonal vegetables and gravy.

A luxurious butternut squash, celeriac and mushroom lasagna, layered with pasta and a sumptuous Emmental cheese sauce. Served with garlic bread, chips and rocket salad.

A fragrant quinoa tagine with courgette, carrot, sweet potato, chickpeas and raisins, gently spiced and finished with fresh parsley. Served with rocket salad.

Premium beef braised in red wine and beef stock, flavoured with carrots, garlic and bouquet garni, garnished with pearl onions, mushrooms and smoked streaky bacon. Served with garlic mashed potato and seasonal vegetables.

Smoked haddock folded through linguine in a rich, creamy lobster sauce, delicately finished with lemon and coriander. Served with seasonal vegetables.

Tender duck leg slowly confited in duck fat with garlic, parsley and seasoning for a rich, traditional French flavour. Served with duck-fat sautéed potatoes and seasonal vegetables.

A luscious combination of wild mushrooms with creamy Arborio rice, gently flavoured with garlic, thyme and parsley. Served with side salad and seasonal vegetables.