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Tasty salt beef and potato cakes served with homemade gooseberry ketchup, deep-fried pickled onion rings, and a fried egg.
Blow-torched mackerel fillets served with a homemade tangy gooseberry chutney, pickled onions, and chive-infused crème fraîche.
Sourdough toast topped with apple compote, pickled onions, and melted cheese, served alongside a quick-pickled baby beetroot salad.
A hot vegetarian alternative to a Ploughman’s salad, featuring melted cheddar and ale served with various dippers for sharing.
Slowly dry-cured beef short ribs braised in a rich date and stout glaze until tender, then finished on the barbecue.