Lunches from the Big Pan or Big Joint
Served from 12:00 until 3:00pm daily. Our menus can change weekly and seasonally.

Monday

Roast Loin of Bacon with Pease Pudding, Roast Carrots and Potatoes.
Chicken Casserole with Rosemary and Thyme, Autumn Greens and Potatoes.
Polenta with Sweet Roast Vegetables and Pumpkin Seeds. (V)

Tuesday

Salmon Pie with Leek and Fennel, Spinach and Rosemary Potatoes.
Pork Chop in a Sage Crumb with Fried Apple and Onion, Mashed Potato and Autumn Greens.
Spiced Lentils with Coconut, Rice, Roast Vegetable Salad. (V)

 

Wednesday

Honey Roast Ham with Mustard Gravy, Roast Beetroot, Carrot and Sweet Potato, Autumn Greens.
Smoked Haddock Kedgeree with Spinach.
Pumpkin Cobbler with Autumn Vegetables. (V)

Thursday

Roast Loin of Pork with Crackling and Apple Sauce, Roast Vegetables and Potatoes and Kale.
Lamb Hot Pot with Curly Kale.
Baked Eggs on a Bed of Spinach, Cheese Sauce Served with Potatoes. (V)

Friday

Steak Suet Pudding with Button Mushrooms, Mashed Sede and Carrot and Potatoes.
         Beer Battered Fish with Chips, Tartar Sauce, Lemon and Peas .
Chickpea and Vegetable Moussaka with Garlic Bread. (V)

 

Saturday

Hot Roast Bacon Loin in a Ciabatta with Fried Onions, beetroot and Ginger Chutney and Rocket Served with Chips.
Roast Loin of Bacon with Corn on the Cob, Foil Potato and Soured Chive Cream.
Golden Crumbled Chicken Breast with Buttered Corn on the Cob and Baked Potato with Soured Chive Cream.
Cheese Roulade with Spinach, Portobello Mushroom and Rosemary Potatoes. (V)

Sunday

Roast Sirloin of Beef with a Slice of Giant Yorkshire Pudding, Roast Vegetables, Potatoes and Spring Greens.
        Roast Chicken with Crispy Smoked Bacon and Bread Sauce, Roast Vegetables and Potatoes.
Cheese Roulade with Spinach, Portobello Mushroom and Rosemary Potatoes. (V)

A selection of other desserts and drinks are available to round off your meal.