Maple-roasted Carrot and Parsnip Soup (v)
Topped with crispy greens, served with toasted sourdough bread & butter.
We use cookies to understand and improve your experience, including personalising content, adverts and social media features. Click for our [Cookie Policy], {Privacy policy} or how to [manage your settings]. By continuing to use our site, we will assume you are happy to allow the use of cookies.
You appear to have disabled cookies. By doing so, this site may not function as we use cookies as part of many features on it. You can learn more about how to change your settings here, where you’ll also find our cookie policy.
Christmas is far too special to last just one day, especially when it’s at The Walrus and The Carpenter, tucking into all your favourite Nicholson’s festive treats.
Will we be seeing you again for more heart-warming seasonal celebrations this year?
Last year was way up there in the enjoyment stakes, and this year’s guaranteed to be just as magical and memorable…
Sample Festive Menu
Topped with crispy greens, served with toasted sourdough bread & butter.
King prawns in a Marie Rose sauce with smoked Scottish salmon on a bed of lettuce. Served with farmhouse bread and butter.
Smooth pâté flavoured with port and served with an apple & date chutney and toasted ciabatta bread.
Cherry tomatoes with basil pesto and tomato chutney baked in a puff pastry case with a balsamic dressing.
Hand-carved turkey served with a bacon and chestnut stuffing, red onion & Cumberland pigs in blankets, glazed Chantenay carrots, glazed greens, roast parsnip and oven-roasted potatoes. Served with a jug of rich gravy.
21-day-aged ribeye steak topped with garlic butter, served with a roasted flat mushroom, plum tomato, crispy hand-battered onion rings and chips.
Choose your sauce: Blue cheese, mushroom & bacon^ or peppercorn^
Served on herb-crushed baby potatoes, and glazed green beans, with a king prawn, chive and champagne butter wine sauce.
Roasted with honey and served with bubble & squeak mashed potato, glazed Chantenay carrots, steamed greens, a baked apple and a rich apple brandy sauce.
Root vegetable, cranberry and nut roast served with glazed Chantenay carrots, winter greens, roast parsnip and oven-roasted potatoes. Served with a jug of rich gravy.
Traditional pudding with sultanas and raisins soaked in dark rum, citrus peel and festive spices, served with a rich brandy sauce.
Salted caramel mousse on a rich chocolate base served with a rich fruit compote
White chocolate and passion fruit cheesecake served with a mint and strawberry salsa.
With fresh strawberries and blueberries.
Taw valley mature Cheddar, Cropwell Bishop Stilton and soft Camembert served with an apple & date chutney, crackers and grapes.