If you like your game cooked by the absolute experts, this is the place to go. Don’t be surprised when the woodcock — if on the menu — arrives on its own on a plate. It tastes sublime. Daha fazlasını oku.
Squab pigeon pie cooked with Old Henry beer features on this new menu until the end of September. Generous portion, with thick and golden pastry. Daha fazlasını oku.
The steak sandwich from this stall is the topside of venison served in a bap with onions, Dijon mustard and home-made redcurrant jelly. Tender meat, friendly service. Daha fazlasını oku.
Try the rabbit which is roasted and served with dandelion, pear and hazelnut. Daha fazlasını oku.
Roast Cumbrian wild red deer saddle with corn and millet kedgeree is an interesting, though expensive, way to fill you up. Daha fazlasını oku.
