Main Menu

Martini Green Olives

Plump and briny green olives, perfect for pairing with your favourite martini.

Blistered Padrón Peppers

Charred Padrón peppers, seasoned with sea salt and a squeeze of fresh lime.

Freshly Baked Focaccia

Served warm with a side of rich English salted butter.

Soup of The Day

Please ask your server about today’s soup of the day.

Smoked Salmon Roulade

Delicate smoked salmon wrapped around a rich crayfish filling, served with a refreshing cucumber salad, silky horseradish cream, and a fragrant dill emulsion.

Chicken & Ham Hock Terrine

A rustic blend of tender chicken and ham hock, served with tangy piccalilli, a rich apple and beer chutney, and crisp toasted sourdough.

Pigs Cheek Bonbons

Meltingly tender within, served with tangy pickled fennel and a sweet-spiced chilli jam for the perfect balance of flavour.

Goat's Cheese Mousse

Light and creamy goat’s cheese mousse, paired with a crisp pear and walnut salad, finished with a vibrant beetroot and rhubarb ketchup for a touch of sweetness and depth.

Beef Burger

Juicy beef burger topped with smoky BBQ pulled beef, crisp gem lettuce, tangy gherkin, and melted Applewood cheese, served with crunchy slaw and golden chips.

Cowdray Arms Beef & Guinness Suet Pudding

Slow-braised beef in a rich Guinness gravy, encased in a buttery suet pastry. Served with creamy mashed potato, a tender cabbage parcel, salt-baked carrot, and a generous drizzle of rich gravy.

Ale-Battered Fish & Chips

Crispy ale-battered fish, served with golden hand-cut chips, peas, homemade tartare sauce, and a garnish of crispy kale for the perfect crunch.

Monkfish Tempura

Light and crispy monkfish tempura, served with a delicate sorrel emulsion, sweet and tangy red pepper jelly, velvety sweetcorn purée, golden cauliflower croquettes, and a fresh watercress garnish.

Calves Liver

Pan-seared calves liver, served with wilted cavolo nero, a crisp scallion potato cake, smoky pancetta, glazed carrots, and a rich celeriac purée, finished with a classic Cumberland sauce.

Pressed Slow-Cooked Lamb Shoulder

Tender slow-cooked lamb shoulder, pressed and served with a vibrant pea pesto, creamy dauphinoise potatoes, a rich red wine jus, and a fricassee of wild mushrooms and seasonal green vegetables.

11-hour Roasted Belly of Pork

Succulent slow-roasted pork belly served with a cabbage parcel, caramelised pear, salt-baked carrot, black pudding, and creamy mashed potato, finished with a rich cider jus.

Chicken Breast

Tender chicken breast served with a black truffle and mushroom purée, Iberico croquette, buttered spinach, and a rich mushroom & tarragon jus.

Overnight Braised Blade of Beef

Melt-in-the-mouth braised beef blade served with grilled squash, roasted shallots, garlic purée, fondant potato, purple sprouting broccoli, and a rich jus.

12oz Sirloin, served on the bone

Served on the bone for enhanced flavour and tenderness.

8oz Centre-cut Fillet

A premium, lean cut known for its tenderness and delicate flavour

14oz T-Bone Steak

Succulent, dry-aged T-bone steak, expertly grilled over charcoal

14oz Ribeye

Rich and flavourful, known for its marbling and juicy tenderness.

16oz Chateaubriand

An indulgent, tender cut of beef, perfect for sharing, offering exceptional flavour and texture.

Iberico croquettes

Creamed potatoes

Seasonal greens

Truffle Chips

Plain Fries

Plain chips

Dauphinoise Potatoes

Roasted Celeriac Steak

Caramelised celeriac steak served with rhubarb and ginger jelly, silky red pepper purée, toasted hazelnuts, and saffron-infused tapioca pearls for a vibrant balance of flavours and textures.

Wild Mushroom Risotto

Creamy Arborio rice infused with earthy wild mushrooms, topped with grilled cep and finished with aged parmesan for a rich and indulgent depth of flavour.

Roasted Root Vegetable Wellington

A crisp golden pastry filled with a medley of roasted root vegetables, served with silky squash purée, creamy dauphinoise potato, and sautéed kale.

Smoked Salmon Salad

Horseradish cream, mixed leaves, beetroot & watercress

Classic Caesar Salad

Crisp lettuce, boiled egg, crunchy croutons, and savoury anchovies, tossed in Caesar dressing.