Previously…

Korean BBQ

Main A: 5-hour baby back pork ribs smoked over cherry and apple woods and glazed with homemade gochujang BBQ sauce. Served on the bone.

Korean spiced noodles finished with coriander and spring onion.

Main B: Bimbimbap - Rice and quinoa served with a medley of Korean-style veggies including peppers, carrot, spinach, dry-fried mushrooms, cucumber, roasted seaweed and courgette. Served with homemade gochujang sauce.

• Charcôterie house slaw (red cabbage, red onion, carrot with an apple cider and mustard dressing)

Dessert: Hotteok - Korean leavened dough pancake, filled with walnuts, sugar, cinnamon and sesame, fried until golden.

Italy

Menu A - Pollo brasato con zafferano - Braised chicken thighs with a rich saffron and white wine sauce (bones will be removed!)

Menu B - Parmigiana di Melanzane - roasted aubergine, baked with mozzarella, Parmesan and tomato ragu.

• Charcôterie house slaw

• Patate al Forno, crispy roasted potatoes with rosemary and garlic.

Mexico

This entire menu is gluten free - maize flour is used for tacos.

Main A:

Cochinita Pibil – Slow-roasted pork marinated in traditional spices and citrus, smoked in over plum and alder wood, served with pickled onions and tortillas.

Main B:

Fajitas Mixtas – marinated peppers, onions and courgettes, grilled over an open flame, served with pickled onions and tortillas.

• Elote Asado – Grilled Mexican street corn (on the cob) with cream cheese, lime, chili powder, and crumbled cotija (feta) cheese

• Charcôterie house slaw

• Selection of corn tacos

• Salsa

IRELAND

Main A: Irish Stew (lamb) - traditional slow cooked lamb stew with Guinness, onion, carrot, potato, pearl barley and thyme.

Main B: Irish Stew (vegan) - As above but with lentils instead of lamb. (Guinness is now vegan!)

• Charcôterie house slaw

• Homemade soda bread and herbed butter

Scotland

Main A: Cullen Skink - Traditional hearty Scottish smoked-haddock soup with potatoes, leeks and cream, served with hunks of sourdough and miso butter.

Main B: Beef Stovies - Slow-cooked stew with onions, potatoes and carrots, with beef and corned beef.

Main C: Spinach and Mushroom en Croûte - with Dijon mustard and Cheddar cheese, served with a BBQ / black garlic sauce, hunks of sourdough and miso butter.

• Mains all come with Charcôterie house slaw.

Dessert Option

Dessert A: Cranachan - A traditional Scottish dessert made with whisky-soaked toasted oats, served topped with raspberry compote, honey, and cream.

Dessert B: Clootie Dumpling - A steamed spiced fruit pudding served with a rich whisky custard.

Louisiana

Main A: Gumbo

A rich and hearty Louisiana classic, this slow-cooked stew is packed with bold Creole flavours. Made with a long-cook savoury roux, aromatic spices, there’ll be chicken, sausage and a medley of vegetables. Finished with fresh herbs it’s served with rice on the side.

Main B: Jambalaya (gf)

A vibrant twist on the Louisiana favourite, this vegan jambalaya is a flavour-packed medley of aromatic spices, sautéed and roasted vegetables, tomatoes, and rice. The addition of tomatoes turns this Cajun classic into a Creole favourite. Grilled corn will; be served as a side.

• Both mains come with Charcôterie house slaw.

Winter Warmers

Main A: Fish Pie - salmon, cod, smoked haddock, hard-boiled egg, dill, parsley, potato

Main B: Moroccan spiced parmigiana - aubergine, mozzarella, warming spice tomato sauce

Charcôterie house slaw

Steamed green veg

Allergens - wheat (fish pie sauce, parmigiana), mustard (slaw dressing, fish pie), butter (steamed veg finish), eggs (parmigiana and fish pie), fish (fish pie), milk (fish pie, parmigiana)

France

Main A: Navarin - seared and slow-cooked lamb stew - wine, warming spice and seasonal vegetables

Main B: Ratatouille - aubergine, courgette, peppers, olive

• Charcôterie house slaw

• Homemade croutons with hickory-smoked dripping (option A) or olive oil (option B)

• Minted petits pois

Spain - fabada / lentejas

Main A: Fabada - morcilla, pancetta, chorizo and white bean stew

Main B: Lentejas, Spanish lentil stew - potatoes, lentils, peppers

• Charcôterie house slaw

• Homemade pan de cristal - bread, olive oil

• Steamed French beans

Texas BBQ

Main A: Brisket - hickory smoked, 18 hours

Main B: Spinach, mushroom and vintage cheddar plait

• Charcôterie house slaw

• Creamed corn

• Hasselback potatoes

• Homemade chipotle BBQ sauce

• Ale-pickled carrots

Turkish Week

Menu A -Etli kuru fasulye - slow cooked lamb and white bean stew with smoky warming spices, finished with coriander and lemon.

Menu B - Aubergine parmigiana, warming spiced ragu, grilled aubergine and mozzarella, finished with coriander and lemon

• Charcôterie house slaw (red cabbage, red onion, carrot with an apple cider and mustard dressing (gf)

• Herbed roasties, double-cooked, with olive oil