Creamy pork & apple stew s/w roasted new potatoes, crispy sage leaves & blasamic glazed cabbage.

Roasted duck breast s/w beetroot puy lentils, kale, crispy lemon & chive goats cheese.

Slow braised ox cheek w/an olive & Rosemary polenta, lemon & sage pangrattato & tenderstem broccoli.

Sous vide lamb rump s/w Parmesan risotto, tomato & basil, rocket & pinenuts.

Supreme of chicken, blanquette sauce, wild mushrooms, kale pesto, serrano crisp & roast potatoes

Edge and son’s rare breed sirloin steak with chunky chips, sautéed mushrooms and tomato and peppercorn sauce.

Sausage & Mash – Cumberland sausages, colcannon mash & onion gravy, made with Liverpool Organic Beer

Cauliflower & leek risotto w/kale pesto, brown sugar & sage pangrattato & roasted cauliflower.

Sweet potato & black bean fritter s/w moroccan spiced chickpeas, maple & harissa glazed aubergine, beetroot tahini dressing & fresh herbs.

Fillet of salmon a la francais s/w butter beans, wild garlic pesto, beetroot crisp & sea vegetables.

Cod fillet s/w squash purée, oyster mushrooms, roasted new potatoes, squash seeds & red wine sauce.

Beer battered fish & chunky chips s/w mushy peas & tartare sauce.