The cooking
Fresh, good food and great value for money. Chef Robin Adams, who worked alongside and was trained by Rupert Willcocks, maintains a superb quality with no compromise. Taste is paramount.

The eclectic menu features modern and old favourites with an ‘upbeat slant.’ Venison toad in the hole, smoked haddock chowder, bubble & squeak, all given one’s unique presentation, fly out of the kitchen by popular demand. Expect to see local game and fresh fish starring on the specials board.

Huge steaks, giant shanks of pork ensure the hungriest appetites leave delighted. Complex and sophisticated dishes get equal attention.

The space
Contemporary, quality design sits effortlessly alongside ancient beauty and intricate detail. Relaxed, informal and yet superb.

What makes it special?
Under the direction of restaurant manager, Justyna Miller, staff are knowledgeable, charming and efficient. They are trained to think of every meal as ‘Showtime’. The ingenious wine list rises to the challenge of complementing the varied menu.

“We aim to entertain our customers, it’s the total experience and not just one aspect that’s important”

Food to fit all budgets and both the modern and traditional palate make a visit to one a ‘must’. The coded menu enables you to choose between vegetarian, dairy free and healthy eating options.