Join us for a bite to eat

Quite simply, we’re very proud of our food. Our approach to our menu, reflects our ethos – do the simplest things brilliantly well. Our daily specials reflect seasonal variations in produce where our chefs can experiment with the best locally available, including wonderful game through autumn and winter. Our main menu champions local dishes and heritage in most cases with a contemporary twist. Long live the Gastropub!

Something for everyone

Our menu is designed to offer something for even the most discerning palate. Fancy a light snack to share, our loaded sharing platters are great for lunch with a nice glass of wine. Or maybe a little snack to keep the wolf from the door, like crispy whitebait or a little Tuna Niçoise salad perhaps.

Looking for something a bit more substantial? We have a great selection of “Gastro” mains as well as the pub favourites that you would hope to find – all cooked with the same care and attention.

Little people are well-catered for too, and you won’t find any nasty ‘cook from frozen’ meals for them – proper food, just slightly smaller portions, and if they are really hungry, perhaps they’d like to share a gourmet pizza, hand made and stone-baked to perfection.

Our chef is happy to cater for specific dietary requirements so if you are looking for gluten-free, vegetarian or anything else for that matter, please do ask and we will always try to exceed your expectations.

Our Menu

Following is our current à la carte menu – we think you’ll agree there’s something for everyone.

Please find some wine recommendations alongside some of our more popular dishes. Courtesy of the Chief Sommelier of our wine suppliers – The General Wine Company.

 Nibbles & Sharing

Black and green & pimento olives, marinated with sweet peppers, roasted garlic & cornichons (v) 3.50
Toasted breads with beef dripping butter 3.50
Stone-baked garlic pizza bread (v) 4.50
add caramelised red onions and mozzarella 1.00
Meze platter, Italian cured meats, British cheese, our own mixed chutney, toasted ciabatta 11.50
Fish platter, smoked trout, smoked mackerel, whitebait, squid rings, brown shrimp, cucumber salad, toasted ciabatta 12.00
Whole baked camembert, infused with garlic & rosemary, baked and served with a warm crusty baguette, olives and crudité (v) 11.50

Make it special with a bottle of Prosecco Raboso Rosé, perfect for sharing


Tuna Niçoise salad, lemon, coriander and chilli marinated tuna chargrilled (served medium rare), classic Niçoise salad with French beans, cherry tomatoes, black olives, peppers, new potatoes, egg, leaves and red onion 8.00 / 16.00
Superfood salad, sweet potato, quinoa, mixed nuts, charred broccoli florets, pomegranate pearls (v) 6.50 / 9.50
add, strips of seasoned roasted chicken served warm 2.50, or pulled pork 2.50
Poached Fillet of salmon, avocado, orange, cherry tomatoes, toasted pine nuts, baby new potatoes, herb leaves 13.00
Picpoul de Pinet, Le Jade
Thai beef salad, tender beef strips, crisp leaves, Julienne of crunchy vegetables gently warmed with sesame oil and seeds and finished with a Thai marinade with a little lift of heat 8.50 /12.00
Shiraz, Darling River, Australia


Home-made soup (v) freshly made with local produce and served with warm crusty bread 5.00
Seabass, ginger & lime fishcake, hatch of fine beans, lime and chilli dressing 6.95
Viognier Morita, Argentina
Breadcrumbed Brie (v) deep fried, leaves, sweet cranberry compote 6.00
Crispy whitebait, crumbed with a hint of cayenne and fried in a light oil with our own tartare sauce & lemon wedge 5.50
Chenin Blanc, Franschhoek Estate, S. Africa
Salmon gravalax, home-cured with beetroot, toasted ciabatta, lemon & caper dressing, rocket and herb leaves 6.50
Basket of fried scampi and squid rings with garlic aioli – they’re simple and everyone loves ‘em 6.50
Crayfish & prawn salad, bisque dressing, parsley crème, cheese straw, our version of a classic seafood cocktail 7.00
Gavi Salluvii, Bergaglio, Italy
Game, apricot & smoked bacon terrine (game changes with the season), apple pear & cinnamon chutney, rustic toast 6.50
Côtes du Rhône, Domaine Coudoulis, France
Smoked mackerel & wholegrain mustard parfait, mustard cress, melba toast 6.00

Main Courses

Pan-seared breast of Gressingham duck, sugar snaps with sliced sautéed mushrooms, Parmentier potatoes, port reduction 16.50
Rioja, Corcuetos Tinto, Bodegas Navajas
Blackened salmon, teriyaki glaze, egg noodles, stir-fried peppers and beans with sesame seeds 14.00
Fiano, Solo, Michelle Biancardi, Puglia Italy
Chicken escalope, Panko breadcrumbed escalope with thyme, Parmentier potatoes, sauerkraut, garlic butter melt 12.50
Loin of pork on the bone, roasted apple, crackling, peas a la Française, fondant potato, honey and mustard jus 14.50
Moscatel Chardonnay, Goru, Jumilla, Spain
Fillet of lamb wellington, Dauphinoise potato, sugar snaps, heritage carrots, beetroot and port compote 18.50
Pinot Noir, Aliwen Chile
Chicken Saltimbocca (breast of chicken stuffed with cheddar and sage, wrapped in streaky bacon), sweet chilli & brie sauce, wilted spinach, Dauphinoise potato 13.50
Sesame and coriander crusted halloumi, egg noodles with roasted peppers and broccoli, sweet chilli and lime dressing (v) 11.50
Spiced lentil & root vegetable hotpot, topped with sliced potatoes, seasonal greens (v) 12.50
Organic Monastrell, Goru Jumilla, Spain

From the Grill & Smoker

The inspiration for the following menu section comes courtesy of our sister business, Blue’s Smokehouse. With in-house smokers, imported from America, we use only the best hickory and apple to bring the perfect flavour to our Grill and BBQ dishes. Our recipes, rubs and sauces are based on Southern styles and smokehouse classics, with some of our chef’s magic sprinkled on top. If you like it from the grill or “low & slow” you’ll love these.


Fillet of grilled Sea bass, infused with charcoal sea salt, served with chargrilled fennel, herb-roasted baby new potatoes, wilted greens, aioli butter 15.50
Sancerre, Les Caillottes, Loire, France
28 day aged Aberdeen Angus steak, hand-cut chips, onion rings, confit mushroom, herb-roasted tomatoes, wild garlic butter sauce or peppercorn sauce – Sirloin 18.50 / Rump 15.50
Malbec Organic, Domaine Bousquet, Argentina
Gourmet burger (from Blue’s Smokehouse recipe book), brioche toasted seed bap, crisp salad, beef tomato, relish, onion rings, gherkin, proper hand-cut chips 10.50
add – taw valley mature creamy cheddar or tuxford & tebbutt blue stilton 1.50, crispy bacon 1.00, pulled pork 2.50


Brisket topped burger, our prime burger topped with brisket, crispy onions, Blue’s mustard sauce, skinny fries and dry slaw 14.00
add burnt ends 1.00
Primitivo, Tacco Barocca, Puglis, Italy
Pulled pork bun, with red cabbage and Carolina sweet mustard sauce 7.00
Slow-cooked hickory smoked brisket with burnt ends, cherry bourbon glaze, heritage carrots, fine beans and champ mash 16.50
St Louis bbq ribs, slow-cooked in the smoker, served with dry slaw and skinny fries half rack 11.50 / full rack 18.50
Smoked pork belly square, maple glaze, cider braised red cabbage and apple mustard mash 13.50

Grouse & Ale Pub Favourites

Farmhouse Pork Sausages, from award-winning butcher, Alan Plested, in Thame, creamy mash, rich sticky onion gravy  11.00
Rebellion Beer Battered Haddock, light crunchy batter, proper hand-cut chips, mushy peas, our own tartare sauce 12.50
Add some style with Sauvignon Blanc, Wild Rock, Marlborough, New Zealand
Treacle Glazed Gammon Ham, de-salted, boiled, glazed and baked with love, Lacey’s free-range eggs, hand-cut chips 11.00
Guinness braised shin of beef pie, the meat is braised low and slow before being wrapped into a full shortcrust pastry pie with mash, steamed vegetables and gravy 11.00


We make all of our own dough bases, hand kneading the finest 00 Italian flour, lightly seasoned and set aside for proving. We then hand roll and stretch to order, topping with the freshest ingredients and baking in our stone-based pizza oven.

Stone-Baked Garlic Bread (v) 4.50
Add caramelised red onions and mozzarella (v) 1.00
Margherita – Tomatoes, mozzarella, oregano and basil (v) 8.00
Piccante –  Pepperoni, chorizo, tomatoes and jalapeños 11.00
Caprino – Tomato sauce, red onion marmalade, goats’ cheese, red peppers and pine nuts, fresh pesto and basil leaves (v) 11.00
Carne – Italian sausage, chorizo, pepperoni, chicken and chillies 13.00
Pollo – Torn griddled chicken, herb-roasted tomatoes, Mediterranean vegetables 10.50
BBQ Pulled-Pork – Tomato, mozzarella, Blue’s Smokehouse pulled pork, peppers, onions and Blue’s sticky BBQ sauce 11.00


(Grab a cheeky one while you wait : )

Sides – 3.00 ea

Proper Hand-Cut Chips
Skinny Chips (Plus Cheese 70p)
Sweet Potato Wedges
Onion Rings
Rustic Bread Basket With Dipping Oil
Seasonal Vegetables
Mixed Leaf Salad
Tomato, Red Onion & Basil Salad


(Monday – Saturday) Available lunch times during the week and Saturday for those grab & go, quick stop lunches

Freshly baked, hand cut white / wholemeal bloomer or baguette, served with crisps & home slaw

Home-baked Gammon, tomato, dijon mayo 4.50
Prawn & Marie Rose sauce, leaves 5.50
Home-made Fish Finger & Mayo and pot of tartar sauce 6.50
Chicken club, Bacon, Lettuce, & Tomato, toasted 7.00
Sirloin Steak Ciabatta, red onions and leaves 7.50
Roasted Peppers, Mushroom and Brie Ciabatta pesto dressing (v) 6.00

Add fries to any of the above 2.00

Children’s Menu

Proper chicken goujons & skinny chips 6.50
Sausage & mash with onion gravy 6.50
Home-made fish fingers & skinny chips 6.50
Pasta with tomato sauce, topped with cheese 5.50


Sticky toffee pudding, caramel sauce and vanilla pod ice cream 6.00
Chef’s crème brûlée, home-made shortbread biscuit 6.00
Sauternes, Château Monteils
Tarte au citron, raspberry sorbet 6.00
Mixed fruit crumble, pot of custard 6.00
Chocolate Orange bread & Butter pudding with a pot of custard or Lacey’s pouring cream 6.00
Trio of mini desserts with coffee 6.00
Chocolate ganache, rich chocolate mousse with hazelnut praline shard and a salted caramel sauce
Warm double chocolate fudge cake, with pouring cream 6.00
Elysium Black Muscat
Beechdean Farmhouse dairy ice cream – vanilla pod, double chocolate truffle, strawberry & clotted cream, salted caramel
Sorbets – raspberry, lemon, apricot & mango, passionfruit (gf)

Artisanal British Cheese Plate 7.50
Taw Valley mature creamy Cheddar, Tuxford & Tebutt 
Shropshire Blue, Trevarrian Cornish Brie
 served with 
biscuits, Bara Brith, grapes and celery

Dessert wines

Elysium, Black Muscat 3.70
Sauternes, Château Monteils, 2010 3.70


Cappuccino 2.30
Espresso 2.00
Double Espresso 2.80
Americano 2.00
Flat white 2.00 Decaf coffee 2.00


Pot of Traditional English tea 1.65
Pot of Earl Grey tea 1.65
Herbal teas 1.75 
Green tea
Mixed berry


Cappuccino – 2.30
Espresso – 2.00
Double espresso – 2.80
Black/white coffee – 2.00
Decaf coffee – 2.00
Liqueur coffee – 4.60


Traditional English tea – 1.65
Earl Grey tea – 1.65
Herbal teas – 1.75
Green tea
Mixed berry


For groups of 6 or more, a discretionary service charge of 10% is added

Food Allergies and Intolerances. Before you order your food and drinks please speak to
our staff if you would like to know more about our ingredients.