Crispy streaky bacon, egg, Cumberland sausage, black pudding, confit tomato, mushroom, baked beans, hash brown

Spinach, mushrooms, egg, confit tomato, hash brown, baked beans (v)

Crispy streaky bacon, maple syrup £8
Fresh berries, walnuts (v) £7

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

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

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

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

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

£3 each £17 for 6

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 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.

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

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.

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.

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.

served with crackers, bramley apple chutney.
Choose 1 for 5, 2 for 8 or 3 for 10.50
Speak to your server about today's selection of cheese

add blue cheese or bacon for £2

choose 1 for £5, 2 for £8, 3 for 10.50

choose 1 for £2.5, 2 for £4.5, 3 for £6.3

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 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.

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

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.

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.

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.

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

Tonic, Light Tonic, Ginger Beer

Ginger Beer/Traditional Lemonade/Dandelion & Burdock

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.

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

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

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.

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.

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.