The food is British, is no nonsense yet presented with style. We change the menu every three months. Sausages are sold from a board and can be had with different sauces and mashes. We had national press recently regarding the sale of our Squirrel and Hazelnut Suet Pudding. Sausages are made on site by Richard Bradley (co owner) mainly from Gloustershire Old Spots pork and occasionally locally reared Hereford Beef or Denham Lamb. We often sell specials on the boards. A set Lunch during the week days.The main menu is available during all service times.
Our Suppliers are as local as we can achieve whilst trying to balance distance with quality.
Head Chef is Seba Fialkowski. He has a brigade of six.