Breakfast

£12.50

£10.00

£9.00

£9.00

£4.00

£5.00

£5.50

£9.00

Eggs Benedict

Dingley Dell honey roast ham, poached free range eggs, hollandaise sauce, toasted English muffin

£9.00

Eggs Florentine

Buttered spinach, poached free range eggs, hollandaise sauce, toasted English muffin

£8.50

Eggs Royale

Severn & Wye smoked salmon, poached free range eggs, hollandaise sauce, toasted English muffin

£10.00

*All breakfasts included in our bed and breakfast rate for hotel guests

White Wines

M
L
B

£6.85
£9.30
£27.50

£6.85
£9.30
£27.50

£6.70
£9.10
£27.00

£7.65
£10.60
£31.50

£41.50

£38.00

£46.50

£7.45
£10.10
£30.00

£35.50

£8.05
£11.10
£33.00

£7.65
£10.60
£31.50

£31.50

£6.15
£8.25
£23.50

£33.00

£8.05
£11.10
£33.00

£6.10
£8.25
£24.50

Red Wines

M
L
B

£7.20
£9.80
£29.00

£34.00

£38.50

£53.50

£7.70
£10.45
£31.00

£33.50

£6.85
£9.30
£27.50

£8.40
£11.60
£34.50

£6.35
£8.60
£25.50

£40.50

£7.55
£10.30
£30.50

£6.60
£8.95
£26.50

£7.30
£9.95
£29.50

£6.15
£8.25
£23.50

£8.50
£11.75
£35.00

£54.50

£41.50

£48.50

£33.00

£35.00

Rosé Wines

M
L
B

£8.15
£11.25
£33.50

£8.65
£11.90
£35.50

£9.60
£13.25
£39.50

£7.45
£10.25
£30.50

£7.30
£9.95
£29.50

£6.85
£9.30
£27.50

Organic Wines

M
L
B

£39.00

£34.50

£35.00

Champagne & Sparkling Wines

S
B

£7.30
£36.50

£7.50
£37.50

£63.00

£76.50

£9.75
£47.50

£6.65
£33.25

£7.80
£39.00

£40.50

MEASURES: Glass sizes - S 125ml, M 175ml, L 250ml, Bottle - B 750ml. 125ml glasses of wine available on request. Vintage are subject to availability. All prices are inclusive of V.A.T.

£9.50

£9.00

£9.00

£9.00

£6.50

£8.50

£7.50

£7.50

£8.00

£6.50

£9.00

The Alma Board:

300g medium-rare rump steak, mini steak and ale pie, thick-cut chips, trio of butter, confit tomato, rocket

£30.00

The Ploughman’s:

Ham hock terrine, Alma Scotch egg, sausage roll, Butler’s cheddar, pickled onions, wholegrain mustard, chicory

£16.50

£15.00

Before you order your food and drink, please inform a member of staff if you have a food allergy or intolerance.
We’re proud to source the finest
seasonal fruit, vegetables, meat, fish and dairy to create our menus. Tables of 8 or more are subject to a discretionary service charge of 12.5%

Bar Snacks

£5.50

£4.50

£4.50

£4.50

£5.00

£4.50

£4.50

£4.50

£5.00

£4.50

Sharers

£16.50

£15.00

£30.00

The Butchers Block

All of our prime cuts of beef are sourced by our Head Chef Dean Bradley, helping us to ensure all of the cattle are only fed on grass, and all steaks are hung for a minimum of 28 days ensuring succulent cut's every time.

£2.00

Rib-eye

The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve.

Rump

Rump steak is a cut of beef. It may refer to: A steak from the top half of an American-cut round steak primal A British- or Australian-cut from the rump primal, largely equivalent to the American sirloin.

Bone in Sirloin

The Beef Loin Sirloin Steak, Pin Bone is the first cut from the sirloin area of the beef loin. This steak looks much like the beef loin T-bone and porterhouse steaks in that it contains the T-bone the large eye muscle and the tenderloin muscle.

Chateaubriand

Chateaubriand steak is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, Chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef.

Skirt

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness

Cote De Boeuf

The Cote De Boeuf is set in the history of classic French gastronomy, this wonderful choice cut of beef rib is characterised by its natural fat covering and succulence from being matured and cooked on the bone.

T-bone

A huge steak that is sirloin on one side of the bone and fillet on the other - so the best of both words, some say. A porterhouse steak is similar, but has much more tenderloin.

Fillet

The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts.

Mains

£13.00

£16.50

£13.50

£17.50

£17.00

£15.50

£16.50

£14.50

£17.00

Sides

£4.00

£4.00

£5.00

£4.00

£4.00

£5.00

£4.50

Puddings

£6.50

£7.00

£6.50

£6.50

English cheeseboard

Served with crackers, Bramley apple chutney, grapes. Choose 1 for 5, 2 for 8 or 3 for 10. Speak to your server about today's selection of cheese.

All are menus are subject to change
Brunch menu is available from 10-5pm
Please inform us about any allergies in advance

Starters

£6.50

£8.50

£7.50

£7.50

£8.00

£6.50

£9.00

£8.00

Sharers

£16.50

£15.00

£30.00

The Butchers Block

All of our prime cuts of beef are sourced directly by our Head Chef Dean Bradley, helping us to ensure all of the cattle are only fed on grass, and all steaks are hung for a minimum of 28 days ensuring succulent cut's every time.

£2.00

Rib-eye

The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve.

Rump

Rump steak is a cut of beef. It may refer to: A steak from the top half of an American-cut round steak primal A British- or Australian-cut from the rump primal, largely equivalent to the American sirloin.

Bone in Sirloin

The Beef Loin Sirloin Steak, Pin Bone is the first cut from the sirloin area of the beef loin. This steak looks much like the beef loin T-bone and porterhouse steaks in that it contains the T-bone the large eye muscle and the tenderloin muscle.

Chateaubriand

Chateaubriand steak is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, Chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef.

Skirt

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness

Cote De Boeuf

The Cote De Boeuf is set in the history of classic French gastronomy, this wonderful choice cut of beef rib is characterised by its natural fat covering and succulence from being matured and cooked on the bone.

T-bone

A huge steak that is sirloin on one side of the bone and fillet on the other - so the best of both words, some say. A porterhouse steak is similar, but has much more tenderloin.

Fillet

The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts.

Mains

£13.00

£16.50

£13.50

£17.50

£17.00

£15.50

£16.50

£14.50

£16.50

Sides

£4.00

£4.00

£4.00

£4.50

£5.00

£4.00

£4.00

Puddings

£6.50

£6.50

£6.50

£7.00

English cheeseboard

served with crackers, bramley apple chutney.
Choose 1 for 5, 2 for 8 or 3 for 10.
Speak to your server about today's selection of cheese

Starters

£6.50

£8.50

£7.50

£7.50

£8.00

£7.50

£9.00

£8.50

Sharers

£16.50

£15.00

£30.00

Mains

£15.50

£13.50

£16.50

£14.50

£16.50

£13.00

Sunday Roasts

£19.50

£17.50

£17.50

£16.50

£23.00

Sides

£4.00

£5.00

£4.00

£4.00

£4.00

£4.50

£4.00

£5.00

Puddings

£6.50

£7.00

£6.50

£6.50

6-12

This is a sample menu and is subject to availability.

The Butchers Block

All of our prime cuts of beef are sourced directly by our Head Chef Dean Bradley, helping us to ensure all of the cattle are only fed on grass, and all steaks are hung for a minimum of 28 days ensuring succulent cut's every time.

£2.00

Rib-eye

The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve.

Rump

Rump steak is a cut of beef. It may refer to: A steak from the top half of an American-cut round steak primal A British- or Australian-cut from the rump primal, largely equivalent to the American sirloin.

Bone in Sirloin

The Beef Loin Sirloin Steak, Pin Bone is the first cut from the sirloin area of the beef loin. This steak looks much like the beef loin T-bone and porterhouse steaks in that it contains the T-bone the large eye muscle and the tenderloin muscle.

Chateaubriand

Chateaubriand steak is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, Chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef.

Skirt

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness

Cote De Boeuf

The Cote De Boeuf is set in the history of classic French gastronomy, this wonderful choice cut of beef rib is characterised by its natural fat covering and succulence from being matured and cooked on the bone.

T-bone

A huge steak that is sirloin on one side of the bone and fillet on the other - so the best of both words, some say. A porterhouse steak is similar, but has much more tenderloin.

Fillet

The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts.

All are menus are subject to change
Brunch menu is available from 10-5pm
Please inform us about any allergies in advance

Mains

£7.50

£7.50

£7.50

£7.50

£7.50

Pudding

£4.00

Draught

Ciders

Craft Beers

Cocktails

Bloody Mary Cocktail

Absolute Vodka, Salt, Tabasco, Worcester Sauce, Crushed Black Pepper, Tomato Juice

Tequila

Sambuca

Liquers

Whisky

Bourbon

Rum

Vodka

Gin

Our House Pours

Soft Drinks

Conde Valdemar Gran Reserva

On the nose, this Gran Reserva shows spicy aromas of black pepper and vanilla combined with ripe black fruit. Round and full-bodied, with exceptional balance between fruit and oak, leading to a persistent finish, accompanied by the traditional roast turkey it will balance perfectly.

£48.50

Brunello Di Montalcino

Rich, complex, concentrated nose full of ripe red fruit flavours, hints of liquorice, spices and coffee beans, with legant and harmonious palate.

£67.50

Masi Amarone

An intensely elegant, quite austere bouquet offers violet, vanilla and incense scents. The palate is full-bodied and long, with flavours of plum, sweet and bitter cherries, candied fruit and hazelnut chocolate the flavours will pair with the complexities of the grilled meats from the mixed grill

£56.50

Joseph Phelps Napa Valley Cabernet Sauvignon

This delicious Napa Cabernet expresses the region’s opulent berry fruit and supple texture without straying into overripeness. This is succulent yet refreshing wine that represents a compelling blend of old- and new-style Napa, perfect with one of our cuts from the block.

£79.50

Beaurenard Chateauneuf-Du-Pape Blanc

An excellent example of white Châteauneuf: gently aromatic, with notes of pears, apricots, hawthorn and fennel, then round and textured in the mouth, with a seam of minerality providing focus.

£53.50

Domaine Beranger Pouilly-Fuisse

Note of lime, lemongrass and almonds on the nose, complemented by further nutty flavours on the palate. Round, ample and fruity, the citrus flavours will pair well with fish.

£44.50

Breakfast

White Wines

Red Wines

Rosé Wines

Organic Wines

Champagne & Sparkling Wines

Bar Snacks

Sharers

The Butchers Block

Mains

Sides

Puddings

Starters

Sharers

The Butchers Block

Mains

Sides

Puddings

Starters

Sharers

Mains

Sunday Roasts

Sides

Puddings

The Butchers Block

Mains

Pudding

Draught

Ciders

Craft Beers

Cocktails

Tequila

Sambuca

Liquers

Whisky

Bourbon

Rum

Vodka

Gin

Our House Pours

Soft Drinks

Our famous Sunday Roast

Butcher’s Block

Guinness Six Nations Rugby

Book A Table