On Sundays we offer the roast dinners listed below, as well as a selection of starters, mains and desserts form our daily menu; please see our restaurant menu for details.

Roasts and Sides

Roasted pork loin in gravy (gf) with crackling

(D, E, CELERY, SD)

Roast sirloin of Scottish beef with gravy (gf)

(D, E, CELERY, SD)

Roast Norfolk Turkey with gravy (gf) (D, E, CELERY, SD) stuffing (G, D, E, M)  and pig in blanket (G, D, M)

Roasted root vegetable Wellington served with rosemary vegetarian gravy (v)

(G, D, E, CELERY, SD)

All roasts are served with roast potatoes, seasoned vegetables (D,) Yorkshire pudding (G, E, D) & gravy

Roast potatoes

Roast carrot and parsnip

Pigs in blankets
(G, D, M)

Sage and onion stuffing
(G, D, E, M, SD)

Cauliflower cheese
(D, E, G)

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
S = Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free,  ‘df’ dairy free)