SUNDAY ROAST MENU AT NICHOLSON’S PUBS

Distiller, politician, cricket player and benefactor, we’ve remained true to our founder William’s ideals of what a great pub should be, since 1873. A warm and welcoming pub, where people can live life to the fullest in beautiful buildings that have a lively atmosphere and are positively brimming with character.

Join us on a Sunday to indulge in the heartiest roasts with your friends and family, including all your favourite pub food dishes.

Each individual pub is either a pie or fish house so be sure to check out which speciality menu your local Nicholson’s is offering.

Whichever pub you visit, each one has its own distinctive warmth, genuine service and vibrant atmosphere within its historic walls.

WHAT TO EXPECT FROM OUR SUNDAY ROAST

Take your pick from our extensive selection of perfectly cooked meats. From the 21-day aged roast beef, tender roast chicken, succulent slow-cooked pork belly, and let's not forget the plant-based goodness of our vegetarian nut roast.

Enjoy home-cooked and flavoursome vegetables, like crispy roast potatoes, honey-glazed parsnips, glazed Chantenay carrots, steamed greens, crunchy Yorkshire Puddings, and gravy (of course).

Have a look at our sumptuous Sunday roast menu below, find your nearest Nicholson’s pub and book a table today!

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Allergen and Dietary Information

Our easy-to-use allergen guide is available for you to use on the food section of our website or on our Glass Onion app. We keep it online so that it’s always as up to date as possible and you can filter out dishes containing any of the 14 major allergens. If you can’t access the internet, we will be happy to provide you with the information. Our food and drinks are prepared in food areas where cross contamination may occur and our menu descriptions do not include all ingredients.

If you have any questions, allergies or intolerance's, please let us know before ordering. Our fish dishes may contain small bones. *Contains nuts. ^Contains alcohol. (v) = made with vegetarian ingredients, however some of our preparation and cooking methods could affect this. (ve) = made with vegan ingredients; however, some of our preparation and cooking methods could affect this. If you require more information, please ask your server. Where table service is offered, a discretionary service charge of 10% may be added.

ALLERGEN AND DIETARY OPTIONS

Sunday Menu

Sandwiches

FISH FINGER SANDWICH

Haddock goujons hand-battered in Nicholson's Pale Ale served with tartare sauce on farmhouse bread.

NICHOLSON’S CLUB SANDWICH

Hand-pulled British chicken, crispy smoked bacon, lettuce, tomato and mayonnaise served on toasted farmhouse bread.

CHICKEN & AVOCADO SANDWICH

Hand-pulled British chicken, avocado and lemon aioli served on toasted ciabatta bread.

CHEESE & CHUTNEY TOASTIE (V)

Melted mature Cheddar cheese, mustard and tomato & apple chutney served in toasted farmhouse bread.

HAM & CHEESE TOASTIE

Yorkshire Ham, melted mature Cheddar cheese and mustard served in toasted farmhouse bread.

Starters

Oak Smoked Chicken Liver Pate

Topped with thyme butter and served with toasted ciabatta and tomato & apple chutney

Soup of the Day (v)

Served with sourdough bread and butter

SMOKED SCOTTISH SALMON

Served with sourdough bread and butter

Roast Shallot & Armagnac Tarte tatin (ve)

Roasted baby shallots with an Armagnac glaze baked in puff pastry and served with a balsamic dressing

CALAMARI

Panko crumbed squid served with lemon aioli

FISH PLATTER^

Whole tail scampi, King Prawns with marrie rose sauce and Smoked Scotish salmon, haddock goujons and mini Salmon and Dill fishcakes served with tartare sauce and lemon aioli.

House-Cooked Nachos (v) small

Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.

House-Cooked Nachos (v) large

Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.

Seasonal Favourites

Wheatberry, apple and cranberry salad (ve)

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

CHICKEN, BACON & AVOCADO SALAD

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

Main Dishes

NICHOLSON’S FISH & CHIPS

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

OCEAN FISH & CHIPS

A mix of hand-battered^ haddock fillets and breaded wholetail scampi served with chips, mushy peas and tartare sauce.

BAKED MACARONI CHEESE (V)

Macaroni pasta in a rich cheese sauce and topped with mature Cheddar. Served with garlic ciabatta bread.

TOAD IN THE HOLE

British outdoor-bred pork sausages inside a Yorkshire pudding with creamy mashed potato, topped with a rich balsamic caramelised onion gravy, served with steamed greens and glazed Chantenay carrots.

Vegetarian Toad in the Hole available (v)

NICHOLSON’S HUNTER’S CHICKEN

Grilled chicken breast topped with smoked back bacon, BBQ sauce and cheese, served with a house salad, hand-battered^ onion rings and chips.

CHICKEN TIKKA MASALA

Marinated chicken breast in a classic tikka masala sauce, served with pilau rice, crispy poppadum, mango chutney and naan bread.

Salmon & Dill Fishcakes

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

Grilled Fillet of Salmon

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

Sweet Potato, Spinach & Goat's Cheese Pie (V)

Shortcrust pastry base filled with sweet potato, spinach and goat's cheese, topped with a savoury crumb

Chicken & Mushroom Pie

Chicken breast cooked with portobello mushrooms in a rich truffle-infused sauce encased in thyme shortcrust pastry.

Wild Boar and Chorizo Pie

Wild boar, chorizo and red peppers cooked in a rich fino sherry sauce, encased in pastry and topped with a paprika-dusted puff pastry lid.

Game Pie

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

Fish Pie

Salmon, King Prawn and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash.

STEAK AND NICHOLSON'S PALE ALE PIE

British Beef slow-cooked in Nicholson's Pale Ale, encased in shortcrust pastry, served with creamy mashed potato, steamed greens and glazed Chantenay carrots. Awarded gold at the British Pie Awards.

9oz RIBEYE STEAK

21-day-aged ribeye steak topped with garlic butter, served with a roasted flat mushroom, plum tomato, crispy hand-battered^ onion rings and chips.

GAMMON STEAK

Served with two fried free-range eggs, house salad and chips

SUNDAY ROASTS

ROAST RUMP OF BEEF

Hand-carved, 21-day-aged roast beef

ROAST CHICKEN

Roasted half British chicken

ROOT VEGETABLE & NUT ROAST (V)

Carrots, parsnips, swede, sweet potato and nut roast served with rich vegetarian gravy.

ROAST BEEF SANDWICH

Slices of 21-day-aged roast beef served on farmhouse bread with balsamic caramelised onions and horseradish sauce served with chips.

Add to your roast

BURGERS

All of our burgers are served on a toasted linseed bun with lettuce, gherkin, tomato and mayonnaise and served with BBQ salsa and skin-on fries unless otherwise stated.

Classic Cheese Burger

Chargrilled beef burger topped with Monterey Jack cheese.

NICHOLSON’S BURGER

Two chargrilled beef burgers or buttermilk chicken breasts with smoked back bacon, Monterey Jack cheese and hand-battered^ onion rings.

Beyond Meat® Burger (ve)

The revolutionary Beyond Meat® burger. A plant-based patty topped with a cheese alternative produced from coconut oil and served with a house salad.

CHICKEN BURGER

Crispy buttermilk chicken breast topped with Monterey Jack cheese.

CAULIFLOWER, KALE & SMOKED CHEDDAR CHEESE BURGER (V)

Encased in a crispy parsley crumb.

Sides & Extras

Beer-battered onion rings - small

With sour cream

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The Carpenter's Arms