R o a s t s i r l o i n o f M e y S e l e c t i o n s ’ b e e f , Yo r k s h i r e p u d d i n g , r e d w i n e g r a v y S l o w r o a s t e d S u f f o l k p o r k b e l l y, p i c k l e d r e d c a b b a g e , Bramley apple sauce Honey glazed gammon, spring greens & parsley sauce Potato dumplings, Jerusalem artichoke, curly kale, sprouting broccoli F i l l e t o f Po l l o c k w r a p p e d i n Wo o d a l l ’s a i r - d r i e d h a m , b r a i s e d lentils & saffron mayonnaise
All served with duck fat roast potatoes & seasonal vegetables
Chef Director: Mark Sargeant If you require fur ther information on ingredients which may cause allergy or intolerance, please speak to a member of our staf f b e f o r e p l a c i n g y o u r o r d e r. I f y o u d o h a v e a n a l l e r g y o r i n t o l e r a n c e i t w o u l d b e h e l p f u l i f y o u i n f o r m a m e m b e r o f s t a f f s o w e c a n ensure that the dish you select is not at risk of cross contamination by other foods during its preparation. A d i s c r e t i o n a r y g r a t u i t y o f 12 . 5 % w i l l b e a d d e d t o y o u r b i l l .