Our menu has been carefully put together using the best local suppliers and produce. Our beef is from the award winning Alan Beck of Becks Butchers in Leamington spa. We use Four breeds of beef, Aberdeen Angus and Shorthorn, Dexter and pure breed Hereford, which are all reared locally. The meat is dry-aged for a minimum of 31 days up to 41 days for maximum flavour and texture!
We also have a selection of classical dishes on our specials menu.
 
Our lunch time bar menu has our own re designed classics such
as the hunters platter, ox cheeks and our seafood platters to name
but a few!

 

Please click on the CHALK BOARDS below
to see what we are up to!