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 & Sides

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 pork loin in gravy gf with crackling
D E CELERY SD

Root vegetable Wellington v
G D E

All roasts are served with roast potatoes, seasoned vegetables D, Yorkshire pudding G E D & gravy
Please be aware all of our roasts contain garlic, an allium vegetable

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)