Menus
Everything we are serving this week.
Printed on Wednesday and correct until the deliveries say otherwise. Prices in pounds; service is not added.
Lunch
Wednesday to Friday, twelve until half past two
Bread, and butter we churned this morning
4.50
Soup of the day, whatever it is
7
Smoked trout, cucumber, dill oil
Cured in the cellar for three days.
11
Hogget, white beans, salsa verde
19
Barley, wild mushroom, egg yolk
16
Burnt cream, poached rhubarb
8
Dinner
Wednesday to Saturday, six until ten
Grilled leeks, hazelnut, aged sheep cheese
10
Chicken liver parfait, quince, toast
12
Plaice on the bone, brown butter, capers
28
Rib of beef for two, dripping chips
Forty minutes. Order at the start.
68
Three cheeses, oatcakes, honey
12
Chocolate tart, creme fraiche
9.50
Wine, by the glass
Poured at 125ml unless you say otherwise
A white, from the river valleys
Dry, and the one we drink ourselves.
7
A red, light enough for lunch
7.50
Something orange, if you are curious
Ask before you commit to a glass.
8
Cider, from four miles away
5.50
Whatever is open at the pass
Ask. It changes nightly.
6
A dining room of forty covers. One kitchen, one list, and a table that runs down the middle of the room.
Hours
Wednesday to Saturday
Lunch 12 to 2.30
Dinner 6 to 10
© 2026 Pennyfold
Allergen information is available on request.