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April Newsletter

We’re already excited about the prospect of a four day weekend and will be celebrating Easter in style this year.

 
Over the Easter weekend we will have lamb on the menu, roasted with rosemary and garlic and served with all the trimmings (including mint sauce). For pudding there will be a special Easter Sundae, created by Chef Simon Brazier. Let us do the cooking this Easter.
 

As spring is now with us, new dishes have been added to the menu including the Barnsley Lamb Chop, Purple Sprouting Broccoli, Olive Oil Mashed Potato & Minted Jus and Lemon Sole will be making a reappearance which is served whole with samphire, brown shrimps & Pommes frites.