Pie, Pastry and Ale “week’ menu - Fri 13th to Sat 21st February 2026 inc.
Starters and Snacks
Soup of the day
Coquille St Jacques Tartlet - queenie scallops, crayfish , crab bisque, tartlet topped with cheesy mash
Cheesy-steak pie (braised beef and blue cheese ) , Parmentiere potato, peppercorn sauce , pickled onion rings
Curried Lamb pie, pineapple chutney, mint yoghurt, Bombay potatoes
Vegetable samosas - mango, chilli and lime salsa- corn and avocado salad
Chicken wings, salt and pepper, chilli & spring onion salad
Mushroom and vegetable Momos (Nepalese dumplings) dipping sauces
Chicken liver and brandy pâté, red onion marmalade, toast
Erbistock gin cured salmon, quail’s egg, pickled cucumber, wasabi mayo, squid ink crackers
Lighter Dishes
Chicken, chorizo and spinach empanada (Spanish fried “pasty”) plus bits.
Borek (Turkish filo pie: feta, cavolo-nero, spinach), beetroot in pomegranate molasses, tomato & cucumber
Rabbit and apricot pork pie, apricot & chilli jam, apple, celeriac and radicchio salad, cider and mustard dressing
Crispy beef salad, sweet chilli sauce, mint, toasted peanuts, coriander and lemongrass dressing
Macaroni cheese, roasted tomatoes, charred gem lettuce
Hog roast bap, apple sauce, crackling, stuffing, a few chips
Mains
Cow pie, cheese and pickled onion chips, watercress salad
Chicken and wild mushroom pie, truffle & parmesan chips, spring veg
Poachers Pudding – Venison, pheasant & rabbit in suet, greens, red cabbage, game gravy and a few chips
Classic fish pie (smoked haddock, cod, salmon and prawns), French peas
Brunch pie - sausage, egg, bacon, mushroom & black pudding pie, thyme baked beans, hash browns
Salmon Coulibiac (Salmon in puff pastry with rice, hard boiled eggs, spinach, mushrooms and dill)
Welsh Lobscouse (lamb stew) pie, doorstop bread and butter
Mexican vegetable and bean pie, avocado and tomato salad, tequila and chipotle dressing, paprika fries
Steak burger, melted cheese, chips, tomato salsa
Pollock in beer batter, chips, mushy peas, chunky tartar sauce
Teriyaki cauliflower steak, bang-bang chutney, noodles, rice spring rolls
Calves liver (cut thick, served pink) with mash, greens, gravy and crispy onions
Pheasant breast braised in wine with baby onions and bacon, root vegetables, dauphinoise potatoes
Thai duck salad (pink & warm); vermicelli noodles; lime, chilli and garlic dressing
Puddings
Cherry crumble pie, custard, vanilla ice cream
Lemon meringue pie, blueberry compote , cream
Erbistock mud pie, cookie dough ice cream, dark chocolate sauce
Manchester tart (baked custard & raspberry tart with coconut) raspberry compote, vanilla ice cream
Girdlebuster Pie, chocolate chip base, toffee & coffee ice cream, bourbon cream, nut brittle
Maple and honey pecan pie, Bourbon glazed peaches, whiskey caramel, vanilla ice cream
Ice creams and sorbets
Selection of 3 from Cheshire Farm
Ices: Strawberries & Cream, Double Chocolate, Vanilla, Toffee fudge, Stem ginger
Sorbets: Green Apple, Orange, Blackcurrant
The Boat Cheese Selection
Crackers, biscuits, cornichons, pickled grapes
Ashlynn A goat’s cheese with an artisan vibe, it is rolled in ash and has a line of charcoal running through the middle, do not let that put you off, it was one of our favourites from the tasting.
Wigmore Brie - A ewe’s milk cheese, creamy and crumbly, made by Anna and Andy Wigmore, hence for the name. The cheese has a bloomy natural rind.
Oxford Blue – A variety and brand of blue cheese produced in Burford, Oxfordshire in 1995 by French Baron Robert Pouget. It has traditions of stilton cheese but with a creamier consistency.
Tete de Moine – Literally meaning ‘monk’s head’ this cheese is shaved into rosette’s rather than sliced. This cheese is aromatic and strong, a ‘cheese-lovers’ cheese
Oxford Isis – A soft washed-rind cheese. Washed in honey mead giving it a lovely sweetness that balances nicely with it is pungent tang.
Snowdonia Black Bomber – A cheddar at heart but this packs a punch. The perfect blend of creaminess and a tang that is to die for.
Gorwydd Caerphilly – The family make this earthy Caerphilly from unpasteurised cows' milk and mature it for a minimum of two months. The result is a cheese with a complex flavour, and both a crumbly and creamy texture.