Duck Liver & Port Parfait*
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
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Enjoy a truly special festive season from 19th November to 30th December.
Celebrate with your loved ones, toast with colleagues and indulge with friends, all whilst soaking in the atmosphere of our beautiful pub.
With delicious, exquisitely crafted dishes and tempting drinks, we’ve got everything you need for a memorable get-together.
This year our chefs have been working hard to create a selection of Festive menus.
Three course Classic Festive Menu, with a choice of seasonal favourites, from £28.95.
Three course Indulgent Festive Menu, with a glass of prosecco on arrival, a choice of premium dishes and luxury Green & Black’s chocolates to finish, from £35.95.
Three course Extra Special Festive Menu, with a glass of Moёt & Chandon Champagne on arrival, rustic breads and olives, a choice of premium dishes and luxury Green & Black’s chocolate & a cocktail of choice to finish*, from £50.95.
Classic Festive Menu
Available 19th November - 30th December (excluding Christmas Day and Boxing Day, when a different set menu will be available) |
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
in a white wine cream, topped with garlic & rosemary panagrattoto, served with pastry straws for dipping (v)
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
served with warm bread and olive oil & balsamic (ve)
in panko breadcrumbs and a spiced fruit chutney (v)
served with crisp pancetta and minted pea purée (£3 supplement)
topped with Devon crab crème fraiche, served with ciabatta
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
with a king prawn & Devon crab bon-bon, baby spinach and tenderstem broccoli
root vegetables and beetroot topped with pecans, cashews & cranberries. Served with a red cabbage & beetroot purée, tenderstem broccoli, cavolo nero and pesto (ve)
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
with Monterey Jack, lettuce, tomato and burger sauce in a seeded bun, with fries and pickles on the side
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£8 supplement)
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
served with home-baked vanilla sable biscuits (v)
served with berry compôte and vegan ice cream (ve)
filled with vine fruits, almonds and rum, served with brandy sauce (v)
served with soya vanilla custard (ve)
topped with demerara sugar crumb served with custard (v)
served with soya vanilla custard (ve)
with Belgian chocolate sauce and vanilla ice cream (v)
Crunchy meringue, whipped cream, passion fruit and peach & mango compôte, with a dash of Ciroc vanilla vodka - a nod to our favourite cocktail! Over 18s only (v)
A selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney (£2 supplement)
Indulgent Festive Menu
Three premium courses, Prosecco on arrival and chocolates to finish.
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
served with warm bread and olive oil & balsamic (ve)
served with crisp pancetta and minted pea purée
topped with creamy goats cheese, served with a fennel & fire roasted pepper salsa (v)
served with a fennel & fire roasted pepper salsa (ve)
topped with toasted cashew nuts, pomegranate & pumpkin seeds, served with rustic toasts. For two to share (v)
on a sourdough crumpet, with avocado dressing and baby watercress
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
on peas, fennel & samphire with baby potatoes and a dill tomato hollandaise
root vegetables and beetroot topped with pecans, cashews & cranberries. Served with a red cabbage & beetroot purée, tenderstem broccoli, cavolo nero and pesto (ve)
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
with a port & thyme jus and served with cavolo nero, caramelised shallot and dauphinoise potatoes
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
prime beef burger with crispy bacon and lashings of cheese in a seeded bun with beef dripping sauce, served with fries and pickles on the side
served with creamy custard and a salted caramel sauce (v)
with Belgian chocolate sauce and vanilla ice cream (v)
a selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney
served with home-baked vanilla sable biscuits (v)
served with berry compôte and vegan ice cream (ve)
filled with chocolate brownie, praline mousse, vanilla ice cream, cherries in kirsch and whipped cream, served with hot Belgian chocolate sauce. Excellent! (v)
filled with vine fruits, almonds and rum, served with brandy sauce (v)
served with soya vanilla custard (ve)
Extra Special Festive Menu
Moët & Chandon Champagne and breads & olives on arrival, three premium courses, and chocolates and a cocktail to finish.
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
served with warm bread and olive oil & balsamic (ve)
served with crisp pancetta and minted pea purée
topped with creamy goats cheese, served with a fennel & fire roasted pepper salsa (v)
served with a fennel & fire roasted pepper salsa (ve)
topped with toasted cashew nuts, pomegranate & pumpkin seeds, served with rustic toasts. For two to share (v)
on a sourdough crumpet, with avocado dressing and baby watercress
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
on peas, fennel & samphire with baby potatoes and a dill tomato hollandaise
root vegetables and beetroot topped with pecans, cashews & cranberries. Served with a red cabbage & beetroot purée, tenderstem broccoli, cavolo nero and pesto (ve)
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
with a port & thyme jus and served with cavolo nero, caramelised shallot and dauphinoise potatoes
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
prime beef burger with crispy bacon and lashings of cheese in a seeded bun with beef dripping sauce, served with fries and pickles on the side
served with creamy custard and a salted caramel sauce (v)
with Belgian chocolate sauce and vanilla ice cream (v)
a selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney
served with home-baked vanilla sable biscuits (v)
served with berry compôte and vegan ice cream (ve)
filled with chocolate brownie, praline mousse, vanilla ice cream, cherries in kirsch and whipped cream, served with hot Belgian chocolate sauce. Excellent! (v)
filled with vine fruits, almonds and rum, served with brandy sauce (v)
served with soya vanilla custard (ve)
Kid's Festive Menu
served with rustic bread and butter (V) or bread, olive oil & balsamic (ve)
in panko breadcrumbs with a cranberry sauce (v)
with all the trimmings
in tomato sauce with salad (ve)
with carrot sticks (v)
with peas and your choice of veg sticks, baby potatoes or fries
served with soya vanilla custard (ve)
topped with a demerara sugar crumb, served with custard (V) or soya vanilla custard (VE)
with vanilla ice cream (v)
Our food and drinks are prepared in food areas where cross contamination may occur and our menu descriptions do not include all ingredients. If you have any questions, allergies or intolerances, or you require our allergen information, please let us know before booking and at the time of your visit. Please refer to our allergen information at the time of your visit to check for changes. Full allergen information will be available from early November to allow you to confirm your booking. The information available is, to the best of our knowledge correct, however is subject to change between the time of advance booking and the time of dining.
*Contains alcohol. †Contains tree nuts and/or peanuts. (v) = made with vegetarian ingredients. (ve) = made with vegan ingredients, however some of our preparation and cooking methods could affect this.
A non-refundable £10pp deposit is required for parties of 6 or more between the dates of 19th November & 30th December.
Parties of 6 or more are required to submit a pre-order for food 1 week before they are booked to dine.
All bookings remain provisional at the current time and cannot be confirmed fully until the UK Government provides updated guidance. Once this is the case we will contact you to confirm the details of your booking. Your deposit will remain safe and in the unfortunate event that your booking cannot proceed, we will refund your deposit in full, using the original method of payment.
*Extra Special Festive menu cocktails, choose from Espresso Martini, Aperol Spritz, French Martini, Mojito, Blood Orange & Passion Fruit Collins or Old Fashioned