Pie, Pastry & Ale Week Menu

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“Likely” Pie, Pastry and Ale “week’ menu Fri 14th to Sat 22nd February 2025

Starters and Snacks

Soup of the day

Coquilles Saint Jacques Vol au Vent: queenie scallop and crayfish, crab bisque, cheesy mash top

Beef cheek and smoked oyster pithivier, diced root vegetables, marrow beef jus, spinach

Curried Lamb pie, pineapple chutney, mint yoghurt, Bombay potatoes

Green lentil, wild mushroom and spinach “shepherd’s pie”, carrot and swede top, pickled cabbage

Chicken wings, salt and pepper, chilli & spring onion salad

Indian lentil doughnuts, coconut and chilli sambals, mango chutney

Coronation chicken terrine, pickled apricots, toast

Prawn and crayfish cocktail with avocado mousse

Lighter Dishes

Venison empanada (Spanish fried “pasty”), salsa matcha, beef fat chimichurri

Borek (Turkish filo pie: feta, cavolo nero and spinach), beetroot with pomegranate molasses, heritage tomato and cucumber salad

Grosvenor pie (pork, chicken, bacon and egg), piccalilli, watercress and caper salad, a few fries

Crispy beef salad, sweet chilli sauce, mint, toasted peanuts, coriander and lemongrass dressing

Macaroni cheese, roasted tomatoes, charred gem lettuce

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

Duck Wellington, black truffle oil and chive mash, buttered cabbage, blackberry sauce,

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

Haddock in beer batter, chips, mushy peas, chunky tartar sauce

Balado Terong (Indonesian aubergine with chili), rice noodles, bits

Pork fillet stuffed with apple and fennel sausage, bubble &  squeak, vegetable medley, cider and mustard sauce

Puddings

Cherry crumble pie, custard, vanilla ice cream

Lemon meringue pie, blueberry compote, cream

Sussex pond pudding (apple, treacle and lemon in suet pastry), custard, vanilla ice cream

Erbistock mud pie, cookie dough ice cream, dark chocolate sauce

Manchester tart (baked custard & raspberry tart with coconut) raspberry compote, vanilla ice cream

Creme caramel, burnt orange and spiced rum compote, ginger biscuit

Sticky toffee pudding, butterscotch sauce, 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 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 rosettes 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 its 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 matures it for a minimum of two months. The result is a cheese with a complex flavour, and both a crumbly and creamy texture.

If you have a food allergy, intolerance, or coeliac disease – please speak to the staff about the ingredients
in your food and drink before you order. Thank you

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