The Elgin

Rosemary focaccia served with butter and confit garlic.

Carrot and parsnip soup with cheese straw and crispy sage.

White wine poached pear with Cashel blue, walnuts, and honey mustard dressing.

Roasted heritage squash with maple syrup, chilli, and whipped vegan feta.

West country beef croquettes served with horseradish mayo.

King prawns focaccia with garlic, lemon, and chilli.

Baked hot honey feta served with sourdough soldiers and olives.

Pork schnitzel with rocket, parmesan, crispy capers, and balsamic vinaigrette.

Venison pie served with broccoli, Jerusalem artichoke purée, and blackberry jus.

Steak bavette served with peppercorn sauce, flat mushroom, and chunky chips.

Maple heritage squash risotto with walnuts, Jerusalem artichoke crisps, and vegan feta.

Chalk Stream trout with lemon and caper butter, roasted fennel, and crushed potatoes.

Cyder battered haddock and chips served with mushy peas, tartare sauce, and lemon.

Cumberland sausage and mash with gravy, caramelized onions, and crispy sage.

Mushroom, butternut squash and spinach pasty served with potatoes, glazed vegetables, cabbage, and gravy.

Cumberland sausage and mash with gravy, caramelized onions, and crispy sage.