Marinated large green pitted olives
(v, gf, df)
Pork crackling twigs and apple sauce
(gf, df)
Garlic toasted focaccia; plain or topped with melted cheese
(v) (S, D, G, E)
Soup of the day (v, gf, df) with seeded bread roll (S, G) butter (D)
Ham hock terrine, capers, tarragon,  with piccalilli (M, CELERY, SD), crostini (G) and dressed leaves
Prawn cocktail in Marie Rose sauce with a lemon and dill butter (CELERY, G, SD, C, E, D, SB) and seeded bread roll (S, G)
Tempura king prawns with Asian vegetables and sweet chilli sauce
(G, C, SD, E, D)
Goat’s cheese and chive quenelle with fennel and apple salad and a horseradish cream
(D, SD)
Salmon, haddock and chorizo fishcakes with citrus mayonnaise
(G, D, F, E, SD, M)
Breaded braised lamb bon bons with braised red cabbage and rich mint jus
(SD, G, E, D)

Kentucky oyster mushroom with spicy tomato relish
(gf, vegan) 



Hand carved roasted Norfolk turkey (CELERY) with cranberry & rosemary stuffing (G, D, E, M, SD) and pig in blanket (G, M)
Roasted Sirloin of Scottish beef (CELERY) with gravy
Roasted vegetable wellington (G, D, E, CELERY) with vegetarian gravy (v) (SD)
All of the above are served with Yorkshire pudding (G, E, D), roast potatoes and seasonal vegetables & brussel sprouts (D)

Pork tenderloin with sage crumb, sage and onion dauphinoise potato, sautéed savoy cabbage, crispy kale, crackling twig and cider cream sauce
(G, D. SD)

Corn fed chicken supreme wrapped in Parma ham with garlic, thyme and red onion sautéed potatoes, roasted chantenay carrots, crispy kale, parsnip and honey purée and a sage and red onion jus (gf)
(D, SD)

Pan fried sea bass with sun blushed tomato and chive crushed potatoes, bacon, pea and mangetout fricassee and a parsley white wine cream (gf)
(D, F, SD)
Classic fish & chips*, haddock fried in real beer batter, with chips, garden peas & tartare sauce
(F, SD, G, E, M)
Penne tossed in light tomato & herb dressing, with garlic roasted Mediterranean vegetables served with balsamic dressed rocket leaves and toasted pine nuts (v)
(G, SD)
add: Sliced chicken (gf) Chorizo (S, G, D, E)
Sticky BBQ chicken mini fillets, paprika fries* & a honey mustard dressed side salad (gf)
(SD, M, G)

Roasted cauliflower with cashew and coriander gremolata, coriander and onion cous cous,sweet potato purée, pickled cauliflower leaves and crispy capers (vegan)
(N, SD, G)


From our Chargrill

Gourmet beef burger, toasted brioche bun, house fries*, burger garnish and relish (E, G, M, SD, SB)
add: bacon (gf)
Monterey Jack Cheese (D)

Halloumi burger; toasted brioche bun, pan-fried halloumi, chargrilled aubergine and courgette, sliced tomato, baby gem and spiced fruit chutney, served with house fries* and relish (v)
(D, G, SD, E)

8oz Rib-eye steak with hand cut chips*, garlic and thyme field mushroom and roasted tomatoes (gf)
add: pink peppercorn (SD, D)
garlic butter (gf) (D)
16oz Chateaubriand for two to share, with hand cut chips*, garlic and thyme field mushroom, roasted tomatoes and sautéed mangetout (gf) (SD)
add: pink peppercorn (SD, D)

garlic butter (gf) 

Stone Baked Pizza

Margherita; tomato sauce, mozzarella (v)
(G, D, S)
The Works; tomato sauce, mozzarella, salami Napoli, Speck ham
(G, D, S)
The Vegetarian; tomato sauce, mozzarella, red onion marmalade, mild piquante pepper, fresh rocket (v)
(G, D, S, SD)
Chicken & Pesto; pesto, garlic, mozzarella, seared chicken, courgettes, pine nuts
(G, D, S, SD)


Classic Caesar salad with baby gem lettuce, croutons, parmesan and Caesar dressing (v)
(G, D, E)
Add sliced chicken  (gf)
Prawn Marie Rose & smoked salmon salad on baby leaf with cucumber, red onion, tomato and peppers
(C, CELERY, G, SD, E, D, SB)


House salad
(M, SD)
Sweet potato fries*
Tomato & onion salad
Seasoned chips*
Seasoned fries*
Onion rings
Vegetables of the day

Garden peas

Roast Potatoes

Pigs in Blankets
(G, M)

Cranberry stuffing
(G, D, E, M, SD)



(Lunchtime only. On white/wholemeal bread, with salad garnish (M, SD) and seasoned fries*)
Posh fish finger sandwich with baby gem and tartare sauce
(F, SD, M, G, D, E)
Roast turkey sandwich with cranberry sauce


LillyPuds Christmas pudding served with brandy sauce
(G, E, N, SB)
(gf & vegan pudding available N)
Double chocolate brownie with chocolate sauce & honeycomb ice cream
(D, G, E)
Treacle tart with nutmeg and cinnamon syrup, with clotted cream ice cream and peanut brittle
(G, E, D, N)
Mango cheesecake with coconut ice cream and a tropical fruit salsa
(G, D)
Glazed sticky orange cake with marmalade syrup, with vegan vanilla & coconut soya ‘ice cream’ (vg)
Trio of hand-crafted mini desserts: Chocolate brownie, mango cheesecake & Sticky orange cake
(see above for allergens)
Ice cream trio; chocolate, vanilla & strawberry (gf) 
Selection of Italian ice creams & refreshing sorbets (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)
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)