To Finish

Double chocolate brownie with chocolate sauce and honeycomb ice cream
(G, D, E)

Treacle tart with nutmeg, cinnamon syrup and clotted cream ice cream
(N, G, D, E, SD)

Mango and passionfruit cheesecake with mango compote and coconut ice cream
(G, D, E)

Glazed sticky orange cake with marmalade syrup, with vegan vanilla & coconut soya ‘ice cream’
(ve, G, SB)

Trio of hand crafted mini desserts; chocolate brownie, raspberry cheesecake and sticky orange cake

Ice cream trio; chocolate, vanilla and strawberry
(gf, D)

Selection of Italian ice creams & refreshing sorbets served with vanilla shortbread and chocolate soil (G, D)
(please ask for today’s choices/allergens)

The Blue Anchor cheeseboard with grapes, celery, chutney & biscuit selection
(D, CELERY, G, N, S, E, SB, SD)

Menu is subject to change

The 14 food allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
= Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free,  ‘df’ dairy free)