Festive Menu

Our talented chefs have created a fantastic Festive Menu for 2017.

Our lunch service will be 12pm-5pm and the evening service will be 5pm-9.30pm.

We will require a £10 per person deposit for all reservations of 8 people or more. We will also require a full pre-order of everyone's meal choices about 5 days before you dine.

We are open every night throughout December, with live music on Thursday evenings.

Stuck for a Christmas present? We sell GIFT VOUCHERS available in any denomination, the perfect gift!

For reservations and further information, please telephone the restaurant on 01782 657783.

Our Festive Menu will run from 20th November to 7th January 2018.

We are open CHRISTMAS EVE serving food until 4.30pm Unfortunately, we are CLOSED ON CHRISTMAS DAY, but re-open on BOXING DAY.

We are open CHRISTMAS EVE serving food until 4.30pm
Unfortunately, we are CLOSED ON CHRISTMAS DAY, but re-open on BOXING DAY.

THREE COURSES IN THE EVENING (5pm- 9.30pm) £27.95


Curried lentil, parsnip and apple soup, topped with roasted chestnut and cranberry pesto and baby sorrel, presented with toasted ciabatta (V) (*)

Mediterranean sobrosada infused chicken liver pâté, accompanied with a spiced fig and granny smith chutney, baked foccacia fingers and peppery watercress (*)

Woodland mushrooms sautéed with garlic and brandy, served on sweet baked brioche, truffle emulsion, parmesan, toasted pistachios and pea shoots (V) (*)

Smoked cod risotto bound with creamy saffron scented mascarpone and parmesan, petit pois, crispy smoked salmon, poached hens egg, roasted red pepper drizzle and micro rocket garnish (gf)

All served with honey glazed vegetables and buttered Brussels sprouts

Roast turkey with Sobrosada scented roast potato, sage and onion stuffing†, sausage wrapped in smoked back bacon†, goats curd pomme purée and rich red wine sauce†

Pan fried smoked lamb rump, presented with petit pois crushed new potatoes, baked patty pans and redcurrant & mint gravy (gf)

Vegetable nut roast with cranberries and mixed nuts, served with braised red cabbage and a wild mushroom and tarragon sauce (V)

Baked sea bass accompanied with basil scented potatoes, steamed seasoned kale, tomato and puy lentil ragout, finished with black olives and capers (gf)


Chef’s homemade Christmas pudding with boozy festive fruit topping & brandy sauce

Jelly bean chocolate brownie presented with Red Lion Farm vanilla ice cream and popping candy chocolate soil, finished with chocolate drizzle

Festive mulled wine jelly served with homemade eggnog Chantilly and cherry compote (gf)

Baked cranberry and yuzu scented cheesecake on a fragrant thyme crumb base, topped with homemade strawberry & prosecco sorbet and pomegranate coulis

*) Gluten free bread available
† Gluten free without this item