Box-baked Camembert topped with caramelised onions and served with a cranberry dip

Topped with crispy greens, served with toasted sourdough bread and butter

Hand-carved turkey with a pork, fig & orange stuffing, Cumberland pig in blanket, glazed Chantenay carrots, winter greens, roast parsnip and oven-roasted potatoes. Served with a jug of rich gravy

Crispy buttermilk chicken breast topped with Camembert and cranberry sauce served with a Cumberland pig in blanket. Served on a toasted linseed bun with lettuce, gherkin, tomato and mayonnaise, with BBQ salsa and skin-on fries

Turkey, root vegetables and stuffing cooked in rich gravy and baked in a sage and onion pastry case topped with a puff pastry lid. Served with mashed potato, glazed Chantenay carrots, seasonal greens and a jug of gravy

Traditional pudding of vine fruits, nuts and spices, soaked in dark rum and ale, served with a rich brandy sauce

Wheatberry kernals, diced apple, cranberries, spring onions and apricots combined with salad leaves, cherry tomatoes and cucumber, topped with sunflower and pumpkin seeds.

Chargrilled chicken breast, smoked back bacon and sliced avocado served on a house salad, topped with sunflower and pumpkin seeds.

Served with a house salad, herb-glazed baby potatoes and lemon aioli.

Pheasant, venison and partridge cooked in a rich merlot red wine sauce with root vegetables, mushrooms and thyme, encased in shortcrust pastry.

King prawns, salmon and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash, served with steamed greens and glazed Chantenay carrots.

British beef slow-cooked in Nicholson's Pale Ale, encased in shortcrust pastry.

Awarded Gold at the British Pie Awards

 A selection of some of our favourite classic pies: Pulled beef & ale, chicken Balti and shepherd's pies.

A hearty vegan hot pot of carrots, swede and pearl barley, topped with sauté potatoes and a herb crumb. Served with glazed green beans and glazed Chantenay carrots.

Traditional Scottish dish of slow-cooked pulled lamb in a rich red wine sauce topped with haggis mash served with steamed greens and glazed Chantenay carrots.

Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.

Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.

A mix of hand-battered^ haddock fillets and breaded wholetail Whitby scampi served with chips, mushy peas and tartare sauce. 50p donation to the RNLI per dish sold+

Half chicken roasted in garlic and parsley butter, served with lemon aioli and skin-on-fries.

Pork & haggis sausages served inside a Yorkshire pudding served with mashed potato, steamed greens and topped with a rich caramelised onion gravy.

Traditional Scottish dish of mutton and oatmeal with aromatic mixed spices, served with mashed swede and creamy mashed potatoes. Served with a rich gravy

Slow-cooked beef rib, root vegetables and potatoes cooked in a rich gravy served with warm bread, steamed greens and glazed Chantenay carrots.

Chicken breast filled with haggis and wrapped in smoked back bacon. Served with creamy mashed potato, steamed greens, glazed Chantenay carrots and a rich whisky sauce.

Served with herb-glazed baby potatoes, green beans and a Champagne thermidor sauce

With sour cream

With sour cream

Served warm with vanilla pod ice cream.

Served with a raspberry compote and whipped cream.

Traditional Scottish dessert of smooth whipped cream, sweet honey, a dash of whisky, raspberries and golden toasted oats